Spaghetti alla Puttanesca

Ingredients

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Basil

  Spices, dried

  ½ tbsp, leaves or 1g

• Capers

  Canned

  1 tbsp, drained or 9g

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

• Anchovy

  Fish, european, canned in oil, drained solids

  1 ½ oz, boneless or 43g

• Parsley

  Raw

  1 tbsp or 4g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

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.