Spaghetti Puttanesca (Spaghetti with Capers, Olives, and Anchovies)

Ingredients

6tablespoons (90ml) extra-virgin olive oil, divided
4medium garlic cloves, thinly sliced or finely chopped by hand (see notes)
4 to 6anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)
Large pinch red pepper flakes
1/4cup capers, drained and chopped (about 2 ounces; 60g) (see note)
1/4cup chopped pitted black olives (about 2 ounces; 60g) (see note)
1cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14-ounce can)
One 5-ounce (140g) can oil-packed tuna (optional)
Kosher salt
8ounces (225g) dried spaghetti
Small handful minced fresh parsley leaves
1ounce (30g) finely grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving
1/4teaspoon freshly ground black pepper

Directions

In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.

Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. Remove from heat.

Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.

Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper (be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients). Serve immediately with more grated cheese at the table.

Nutrition

Info: (per serving)635 Calories 36g Fat 63g Carbs 16g ProteinNutrition FactsServings: 2 to 3Amount per servingCalories 635% Daily Value*Total Fat 36g 46%Saturated Fat 6g 32%Cholesterol 15mg 5%Sodium 1051mg 46%Total Carbohydrate 63g 23%Dietary Fiber 5g 17%Total Sugars 4gProtein 16gVitamin C 14mg 72%Calcium 176mg 14%Iron 4mg 24%Potassium 420mg 9%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.