Pasta Puttanesca

A fast and easy take on the dish famously named for Italy's "ladies of the evening" who supposedly quickly made it between clients. You can make this just as quickly as the "girls' " original recipe with nothing more than some everyday items you probably already have in your pantry. Mangia!!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb  dried spaghetti (or spaghettini or linguine fini)
• 5  garlic cloves, finely minced (or forced through a garlic press)
• 2  teaspoons anchovy paste
• 1⁄2 teaspoon red pepper flakes
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄3 cup extra virgin olive oil
• 1 (28 ounce) can whole tomatoes, in juice (preferably Italian, and if possible San Marzano)
• 1⁄2 cup  pitted kalamata olive
• 2  tablespoons  drained capers
• 1⁄4 teaspoon sugar (optional)
• 3⁄4 cup  coarsely chopped fresh basil

Directions

1. Cook spaghetti in a large pot of boiling salted water (2 1/2 tablespoons salt for 6 quarts of water) until barely al dente (do NOT overcook, because it will continue to cook in the sauce.).
2. While pasta boils, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
3. Meanwhile, puree tomatoes with juice in a blender.
4. Add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready. Stir in sugar, if desired.
5. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with chopped fresh basil.