Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 medium cloves, garlic, minced to paste or pressed through garlic press (1 packed tablespoon); , table salt; 1 pound, spaghetti; 2 tablespoons, olive oil; 1 teaspoon, red pepper flakes; 4 teaspoons, minced anchovies (about 8 fillets); , 1 (28-ounce) can diced tomatoes, drained, 1/2 cup juice reserved; 3 tablespoons, capers, rinsed; 1/2 cup, black olives (such as Gaeta, Alfonso, or Kalamata), pitted and chopped coarse; 1/4 cup, minced fresh parsley leaves

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Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV

In the time it takes to boil spaghetti, you can make this simple, gutsy sauce.

SERVES4

TIME45 minutes

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WHY THIS RECIPE WORKS

Many puttanesca recipes produce a dish that is too fishy, too garlicky, too briny, or just plain too salty and acidic. Others are timidly flavored and dull. We wanted to bring out as much flavor as we could from each of the ingredients in o...

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