Spaghetti alla Pultanesca

Ingredients:

• 12 ounces (about 340g) of spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 anchovy fillets (optional, for added depth of flavor)
• 1 can (14 ounces) of crushed tomatoes
• 1/2 cup pitted black olives, chopped
• 2 tablespoons capers, rinsed and drained
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Pecorino Romano or Parmesan cheese (optional, for serving)

How to get that TastyBurp

1. Start by cooking the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta cooking water, and set it aside.

2. In a large skillet, heat the olive oil over medium heat. If you're using anchovy fillets, add them to the skillet and cook until they dissolve into the oil, about 2 minutes. The anchovies will add a rich umami flavor to the sauce.

3. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.

4. Stir in the crushed tomatoes, black olives, capers, and red pepper flakes. Reduce the heat to low, and let the sauce simmer for about 10-15 minutes to allow the flavors to meld and the sauce to thicken. Season with salt and black pepper to taste.

5. If the sauce seems too thick, you can add a bit of the reserved pasta cooking water to achieve your desired consistency.

6. Toss the cooked spaghetti into the skillet with the sauce. Stir to combine and coat the pasta evenly with the flavorful sauce.

7. Serve the spaghetti alla Puttanesca hot, garnished with fresh chopped parsley. You can also offer grated Pecorino Romano or Parmesan cheese at the table for those who want to add some extra flavor.