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Puttanesca (Rachel Ray)
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| 2 tablespoons | olive oil |
| 4 to 6 cloves | garlic, chopped |
| 1 tin | flat anchovy fillets, drained |
| 1/2 teaspoon | crushed red pepper |
| 20 oil cured black olives coarsely chopped | |
| 3 tablespoons | capers |
| 1 32 ounce canned chunky style crushed tomatoes | |
| One 14.5 ounce can | diced tomatoes drained |
| A few grinds Blackpepper | |
| 1/4 cup | flat leaf parsley chopped |
| 1 pound | spaghetti |
Heat a large skillet over medium heat and added oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolved and garlic is tender, About three minutes: your kitchen never smelled so good. Add olives, capers, tomatoes, black pepper, and parsley. Bring source to a bubble, reduce heat, and simmer 8 to 10 minutes.
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