Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 4 medium cloves, garlic, minced to paste or pressed through garlic press (1 packed tablespoon); , table salt; 1 pound, 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 (such as Gaeta, Alfonso, or Kalamata), pitted and chopped coarse; 1/4 cup, minced fresh parsley leaves

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Pasta
Weeknight

Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV

In the time it takes to boil spaghetti, you can make this simple, gutsy sauce.

SERVES 4

TIME 45 minutes

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