puttanesca

ingredients

• 3 tbs extra virgin olive oil 
• 6 cloves garlic, crushed and roughly chopped 
• 3 anchovy fillets 
• 2- 28 ounce can San Marzano tomatoes crushed – If you can’t find crushed just crush with hands
• 1 1/2 cups kalamata olives, drained
• 1/3 cup capers, drained
• 1 500G bag of pasta - I love spaghetti and bucatini for this one
• Kosher salt and cracked black pepper to taste
• Freshly grated parm for serving

directions 

1. Fill a large pot of water and bring to a boil. Season very well with salt (like the sea).
2. In another large pot, heat the extra virgin olive oil and add in the garlic and the anchovy. Keep on medium-low and sauté until the anchovy melts into the olive oil, making sure not to burn the garlic. 
3. Add in the crushed tomatoes and season with salt and black pepper. Mix and bring to a gentle simmer. Let simmer for around 10 minutes and then add in the olives and the capers. Mix in and simmer for another 15-20 minutes. Check for seasoning and keep on low heat, while you make the pasta. 
4. Boil the pasta until al dente, and then add the pasta directly into the pot with the sauce. Mix in and serve with freshly grated parm.