- 1 lb spaghetti, dried – OR 1 1/2 to 2 lbs fresh pasta
- 1 tbsp minced garlic
- 2 oz anchovy fillets
- 1/4 – 1/2 tsp (or more if you like it spicy) crushed red pepper flakes
- 1/2 cup (about 2 oz) black olives, chopped
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp extra virgin olive oil
- 4 cups Roasted Tomato Sauce – OR 32 ounces canned crushed tomatoes, preferably fire roasted
- 4 oz nonpareil capers, drained
- Chopped fresh parsley and shredded parmesan for serving
- Bring a pot of water to boil and add 1 tbsp of salt. Cook dried pasta according to the package directions, cooking it so that it’s just slightly underdone. If cooking homemade, fresh pasta, cook for 1-2 minutes. Drain in a colander set in the sink and toss with a drizzle of olive oil to keep the pasta from sticking.
- Add the garlic, anchovies, red pepper flakes, chopped olives, sugar, salt, and pepper to a small bowl.
- In a heavy bottomed saucepan or dutch oven, heat oil over medium heat. Add garlic and anchovy mixture. Sauté 2-3 minutes, breaking up the anchovies with your spoon.
- Add tomato sauce or canned crushed tomatoes. Bring to a simmer and cook, uncovered, over medium heat for 20 minutes, stirring from time to time.
- Stir in the capers. Taste and add more salt and pepper if necessary.
- Add the pasta to the pot with the sauce. Toss the pasta around in the sauce for 1-2 minutes to finish cooking the pasta and allow it to absorb some of the sauce.
- Serve the pasta topped with chopped fresh parsley and shaved parmesan.
Keywords: pasta, easy pasta recipe, quick weeknight dinner, pasta puttanesca, spaghetti