Pasta Puttanesca

Ingredients

2 tablespoons (2 turns around the pan)
extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Grated Parmigiano Reggiano or Romano, for passing,

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.

Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes.

Add olives, capers, tomatoes, black pepper, and parsley.

Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta.



Some modifications to this recipe. I added salmon to it to make it more substantial as a meal. I love the use of anchovies as the base for the pasta sauce, it elevates a plain tomato sauce into something special.