Spaghetti Puttanesca Recipe

Ingredients

• Kosher salt
• 1 pound dried spaghetti
• 1 (2-ounce) can anchovies packed in olive oil
• 1 large garlic clove
• minced
• 1 tablespoon capers with their brine
• 1 large jalapeno
• chopped
• 1 pound fresh ripe tomatoes
• large dice
• 6 to 8 kalamata olives
• pitted and cut in half
• Freshly ground black pepper
• 1 to 2 tablespoons extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a boil.
2. Start cooking the spaghetti according to the package directions.
3. While the pasta is cooking, warm the oil from the anchovies in a large skillet over medium-high heat.
4. Add the whole anchovies, garlic, and capers.
5. Cook, stirring, until fragrant, about 1 minute.
6. Add the jalapeno and cook for 1 minute.
7. Add the tomatoes and olives and cook, stirring, until the tomatoes have softened slightly, about 3 minutes.
8. When the spaghetti is al dente, drain and add it to the sauce.
9. Use tongs to toss, add some black pepper and 1 or 2 tablespoons of olive oil, and toss again.
10. Serve in warmed pasta bowls.