Skillet Pasta Puttanesca

Name: Skillet Pasta Puttanesca
Cuisine: Europe, Italian
Ingredients: 3 (14.5-ounce) cans, whole peeled tomatoes; 3 tablespoons, extra-virgin olive oil; 8 , anchovy fillets, rinsed and minced; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 1/2 teaspoon, red pepper flakes; , Salt; 2 cups, water; 12 ounces, thin spaghetti or spaghettini, broken in half; 1/2 cup, pitted kalamata olives, chopped coarse; 1/4 cup, minced fresh parsley leaves; 3 tablespoons, capers, rinsed; , Ground black pepper; , Freshly grated Parmesan cheese, for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta

Most home cooks buy this zesty sauce by the jar, which can be disappointing. Could we develop a foolproof version for a skillet dinner?

SERVES 4

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