Provençal Style Puttanesca

Ingredients

• 1 lb Spaghetti or Linguine
• 0.25 cup Extra virgin olive oil
• 4 cloves Garlic cloves, thinly sliced
• 6 fillets Anchovy fillets, chopped
• 28 oz Canned crushed tomatoes
• 0.5 cup Niçoise olives, pitted and halved
• 2 tbsp Capers, drained
• 1 tbsp Herbes de Provence
• 0.5 tsp Red pepper flakes(optional)
• 0.25 cup Fresh parsley, chopped

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until just al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat.

3. 3

   Add the sliced garlic and anchovies to the skillet, stirring until the anchovies melt into the oil and garlic is fragrant.

4. 4

   Stir in the crushed tomatoes, Niçoise olives, capers, and Herbes de Provence.

5. 5

   Simmer the sauce on low heat for about 10 to 12 minutes to let the flavors meld.

6. 6

   Reserve half a cup of pasta water, then drain the pasta and add it directly to the skillet.

7. 7

   Toss the pasta with the sauce, adding a splash of the reserved water if needed to coat the noodles perfectly.

8. 8

   Garnish with fresh parsley and a drizzle of olive oil before serving.