Linguine Puttanesca

Ingredients

• •1 pound linguine
• •1 can (28 ounces) canned crushed tomatoes
• •1 cup kalamata olives, pitted
• •3 tablespoons capers, drained
• •4 fillets anchovy fillets
• •4 cloves garlic, minced
• •3 tablespoons olive oil
• •1/2 teaspoon red pepper flakes
• •2 tablespoons fresh parsley, chopped
• •to taste salt and black pepper

Instructions

1. 1Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
2. 2While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3Add the minced garlic and red pepper flakes to the oil and cook for about 1 minute until fragrant.
4. 4Stir in the anchovy fillets and cook for 2 minutes, breaking them apart with a wooden spoon until they dissolve into the oil.
5. 5Add the crushed tomatoes to the skillet and simmer for 5 minutes to allow the flavors to meld.
6. 6Stir in the kalamata olives and capers, then simmer for another 3 minutes.
7. 7Taste the sauce and adjust the seasoning with salt and black pepper as needed.
8. 8Drain the cooked linguine and add it to the skillet with the sauce.
9. 9Toss the pasta with the sauce until well coated.
10. 10Divide the linguine puttanesca among serving bowls and garnish with fresh parsley.
11. 11Serve immediately while hot.