SPAGHETTI ALLA PUTTANESCA
adapted from 365 Ways to Cook Pasta, by Marie Simmons
1 T. olive oil
2 garlic cloves, minced
1 28-oz can of diced tomatoes, undrained (or 28 oz. of cherry tomatoes, cut in quarters)
1/2 c. pitted, chopped Kalamata olives
2 T. small capers, rinsed
1/2 t. crushed dried red pepper (recipe called for 1 t., but I found 1/2 t. to be enough)
1/2 t. dried oregano
pinch of coarsely ground black pepper
1/4 c. chopped flat-leaf parsley, divided in half
1 2-oz can anchovies, drained, blotted dry, & cut into small pieces
1 lb. spaghetti
Heat oil in a large skillet. Add garlic and sauté over low heat about 1 minute; do not brown. Stir in tomatoes with their juice, olives, capers, crushed red pepper, oregano, black pepper and 2 T. of the parsley. Cook over medium heat until the sauce thickens, about 15-20 minutes. Stir in anchovies and other 2 T. of parsley; simmer 2 minutes.
While sauce is simmering, cook spaghetti in boiling salted water until al dente; drain. Toss with the sauce.