Spaghetti Puttanesca

From Cook's Illustrated.  This an incredibly fast, incredibly flavorful dish.  In the time it takes you to boil the water and cook the pasta, you can finish the sauce. 

There's only 1 teaspoon of red pepper flakes in this dish, but that's enough to make it quite spicy.  Cut this in half if you have any doubts about your tolerance for hot food.

Spaghetti Puttanesca 

serves 4

Start bringing water to boil for 1 lb. spaghetti.  Meanwhile…

Heat on medium, 2-3 minutes:

2 tbsp. olive oil

4 cloves garlic, minced

1 tbsp. water

1 tsp. red pepper flakes (less if you don’t like it very spicy)

8 anchovy fillets, minced

Stir in and simmer 8 minutes, until thickened:

28 oz. can diced tomatoes, drained

Add:

3 tbsp. capers, drained

1/2 c. black olives, pitted and chopped

1/4 c. minced fresh parsley

salt to taste

Toss over cooked and drained pasta.  Serve immediately.