Spaghetti Puttanesca - cooking recipe

Ingredients

4 garlic cloves (minced or pressed)
salt
1 lb spaghetti
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 teaspoons minced anchovies (about 8 fillets)
1 (28 ounce) can diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives, pitted and chopped coarse (I prefer Kalamata)
1/4 cup minced fresh parsley leaves

Preparation

Mix garlic with 1 tablespoon water in small bowl and set aside.
Bring 4 quarts of water to rolling boil in large pot.
When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
Cook stirring frequently, until garlic is fragrant but not brown.
Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
Cook pasta until done.
Drain and then return pasta to pot.
Add 1/4 cup of the reserved tomato juice and toss to combine.
(You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
Adjust seasonings to taste and serve immediately.