Pasta Puttanesca - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, 2 turns around the pan
4 -6 cloves garlic, chopped
1 can flat anchovy fillet, drained
1/2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers, cracked
1 (32 ounce) can chunky style crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes, drained
a few grinds black pepper
1/4 cup flat leaf parsley, a couple of handfuls,chopped
1 lb spaghetti, cooked to al dente (with a bite)
crusty bread, for mopping
grated parmigiano-reggiano cheese or romano cheese, for passing,optional

Preparation

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.
Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!
Add olives, capers, tomatoes, black pepper, and parsley.
Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta.
Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.
The unit price is always much less per pound and you can get just what you need for each recipe.