Until a few months ago I had never made Puttanesca sauce -- boy was I missing out! Not only is it spicy, it's quick! I've looked at several recipes, and here is my take:
8-10 ounces dried spaghetti
4 garlic cloves, minced
1 tablespoon water
2 tablespoons olive oil
1 teaspoon to 1 tablespoon red pepper flakes (according to taste)
4 teaspoons anchovy paste
1 28-ounce can diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup pitted Kalamata olives, chopped course
1/4 cup minced fresh Italian (flat-leaf) parsley
Cook spaghetti according to instructions.
While pasta is cooking, mix garlic and water together in a small bowl. Immediately hear the olive oil, garlic mixture, red pepper flakes and anchovies in large skillet (not nonstick) over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in the tomatoes and simmer until just beginning to thicken, about 8 minutes.
Drain pasta and return to the pot. Add 1/4 cup of reserved tomato juice and toss to combine.
Stir the capers, olives and parsley into the sauce. Pour the sauce over the pasta and toss to combine. Adjust seasonings if necessary and serve immediately, passing fresh grated Parmesan to top.