Spaghetti alla Puttanesca

This classic Italian pasta dish features the unbeatable combination of tomato paste and anchovies. Spaghetti alla Puttanesca is a perfect blend of sweet and salty, sour and savory flavors that are sure to satisfy any pasta lover's cravings.

Ingredients

• 1 pound spaghetti
• 1/2 cup olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 anchovy fillets, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) peeled tomatoes, crushed by hand
• 1/2 cup pitted kalamata olives, chopped
• 2 tablespoons capers, drained and rinsed
• Salt and freshly ground black pepper
• Chopped fresh parsley, for garnish

Instructions

1. Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until al dente according to the package instructions.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is golden brown and fragrant, about 2 minutes.

3. Add the anchovy fillets to the skillet and cook, stirring constantly, until they dissolve into the oil, about 1 minute.

4. Add the tomato paste to the skillet and continue cooking, stirring constantly, until the paste has darkened in color and caramelized slightly, about 2 minutes.

5. Add the crushed tomatoes to the skillet, along with the olives and capers. Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.

6. Drain the spaghetti and toss it with the sauce in the skillet until evenly coated. Divide the spaghetti among individual bowls and garnish each serving with chopped fresh parsley, if desired.

Enjoy your delicious and easy-to-make Spaghetti alla Puttanesca!