Being one of my favorites Spaghetti alla puttanesca is also a quite and easy dish to make. It also has the honor of being the first featured since I made it tonight for dinner.
Ingredients
Half-ish a 16oz box of spaghetti
A 14.5oz can of crushed or diced tomatoes
1/3rd cup of Kalamata olives(chopped)
1 medium onion(diced)
3 spoons of capers
4 Anchovies(optional)
A half cup pepperoni(optional)
2 cloves of garlic(minced)
Dash of red pepper flakes(optional)
Dash of oregano
2 tablespoons olive oil
Salt(to taste)
Pepper(to taste)
Instructions
In a large skillet heat the oil until shimmering. Add the pepper flakes, garlic, and onions and cook until the onion is translucent. To the onion add the tomatoes, juice and all and give it a stir. Add in the rest of the ingredients except for the salt and pepper. Bring to a simmer, adding salt and pepper to taste. Set aside for later.
Cook pasta according to the instructions on the box. Drain and retain a few tablespoons of water for later.
Add saved pasta water to the skillet and give a stir. After a minuet has passed add the contents of the skillet to the pot with the drained pasta. Mix well and serve.