Puttanesca

Before making this I had only had puttanesca from a jar. I always loved it out of a jar but figured making my own would taste even better--which is true! And, OH MY GOD, it makes your house smell amazing.

I used a puttanesca recipe from Rachel Ray. You can find the recipe here. For some reason I was thinking puttanesca would be really hard to make. Boy, I was wrong. SUPER EASY AND SUPER QUICK! That's just the way I like it.

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.