Spaghetti alla Puttanesca

Ingredients

• Tomatoes

  Crushed, canned

  1 ¾ can (15 oz) or 744g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

• Capers

  Canned

  1 ½ tbsp, drained or 14g

• Spaghetti

  Dry, unenriched

  12 oz or 340g

• Anchovy

  Fish, european, canned in oil, drained solids

  3 oz, boneless or 85g

• Parsley

  Raw

  2 tbsp or 8g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  ½ tsp or 2g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Heat oil in large pot over medium heat. Add garlic and saute until fragrant, about 1 minute.
2. Add tomatoes with puree, olives, anchovies, capers, oregano, basil and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
3. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.