Sunday Pasta ®: Spaghetti alla Puttanesca




  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat sauté the garlic and anchovies in the olive oil until garlic is golden. Add the tomatoes, olives and capers. Cook on medium heat for 15-20 minutes, until reduced.
  3. Cook the spaghetti until al dente (about 2 minutes less than the package directions) and drain it. Add to the tomato sauce and mix to thoroughly combine.
  4. Serve immediately garnished with parsley.