An honest account of my (mostly) successful feats of edibleness.
Saturday, March 12, 2011
Spaghetti Puttanesca Martha Stewart Everyday Food
Prep: 10 minutes Total: 30 minutes
1 pound spaghetti Coarse salt and ground pepper 1 tablespoon olive oil 3 garlic cloves, minced 1/4 to 1/2 teaspoon crushed red pepper 6 rinsed anchovies, (optional) 1 can (28 ounces) whole tomatoes, and their juice 2 tablespoons capers 1/2 cup chopped pitted kalamata olives
Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes. Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.