Spaghetti Puttanesca

One of the easiest, quickest and most flavorful pasta dishes I make is Spaghetti Puttanesca. You can make it on a quick weeknight while the kids aggravate you, Sunday dinner or it's fancy enough for a fancy dinner.

I like this recipe best with spaghetti but in a pinch, I have made it with linguine, thin spaghetti or even penne. Traditionally, this recipe calls for anchovies.. I don't do anchovies. I do however do flavor so I am extra generous with olives and the types I use.

This recipe has a lot of things that your kids and probably your picky ass husband will bitch about but trust me, they will eat because it is so good. Just try to not get any olives or tomato chunks on your kids plate until you want to bath with a toaster later just to get away from the drama. ;)

Recipe:

One box of Spaghetti

28oz can of diced tomatoes(I use Tuttorosso)

3 gloves of fresh garlic

Olive Oil

Red Pepper Flakes 

2 TBSP of capers

1/2 cup to 1 cup of Olives(I use a combination of halved Kalamata and sliced green olives)

Start by drizzling olive oil into a deep sauté or frying pan. Roughly chop or slice your garlic for this recipe. You want good pieces of garlic. Add your garlic and red pepper flakes, slowly cook until your garlic is soft but not brown. Add one can of diced tomatoes. Add salt, pepper, basil, oregano, garlic powder and onion powder to your liking. Bring the sauce to a simmer. Boil your pasta in salted water(no oil as it coats the pasta and causes the sauce to not stick), I tend to boil my pasta for a minute over the instructions on the box or package. Add your capers and olive to the sauce and continue simmering until your pasta is ready. Add your drained pasta to the sauce and toss to coat. Allow to sit a minute or to before serving.