Puttanesca

By spend with pennies

Ingredients

2 tablespoons olive oil
3 cloves garlic (minced)
½ teaspoon red pepper flakes
3 tablespoons capers (drained)
2 anchovy filets (diced, more to taste)
14 ounces whole tomatoes (1 can )
14 ounces crushed tomatoes (1 can)
¼ cup black olives (coarsely chopped, additional for serving if desired)
salt (to taste)
freshly ground pepper (to taste)
parmesan (shredded, for garnish)

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Heat a large skillet over medium heat. Add the oil, garlic, and red pepper flakes and cook until the garlic is tender. Add the capers and anchovy and cook for 2 minutes more.

Remove the whole tomatoes from the can one by one and squeeze the tomatoes into the pan to break them up, discard the juices (or reserve to add to soup). Add the crushed tomatoes and olives. Simmer uncovered for about 6 to 8 minutes or until thickened.

Taste and season with salt and black pepper.

Toss with cooked pasta and garnish with parmesan cheese if desired.