Spaghetti alla Puttanesca

Ingredients

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

• Capers

  Canned

  2 tbsp, drained or 18g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Anchovy

  Fish, european, canned in oil, drained solids

  3 oz, boneless or 85g

• Parsley

  Raw

  2 tbsp or 8g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• 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

  4 tbsp or 54g

Directions

1. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Add crushed tomatoes, olives, anchovies, capers, oregano, basil, and crushed red pepper to the pot. Simmer over medium-low heat until the sauce thickens, breaking up the tomatoes with a spoon, about 8 minutes. Season with salt and pepper.
3. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain and return to the pot.
4. Add the sauce and parsley to the pasta. Toss over low heat until the pasta is well coated with the sauce, about 3 minutes. Serve with grated Parmesan cheese.