Spaghetti Puttanesca

[Sincerely-Food-Chef]

Ingredients

• 4 tbsp capers
• 2 (14.5 oz) cans diced tomatoes
• 1 small pkg fresh basil
• 4 cloves garlic
• 1 cup Kalamata olives, pitted
• 12 oz spaghetti pasta
• black pepper
• crushed red pepper
• extra virgin olive oil
• oregano, dried
• salt

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
   • about 14 cups water
   • 2 tbsp salt
   • 12 oz spaghetti pasta
2. Heat a skillet over medium heat.
3. Peel and mince garlic. Halves olives. Measure out capers.
   • 4 cloves garlic
   • 1 cup Kalamata olives, pitted
   • 4 tbsp capers
4. Coat bottom of skillet with oil. Add garlic, olives, capers, oregano, and crushed red pepper. Stir and cook for 1-2 minutes.
   • 2 tbsp extra virgin olive oil
   • 1 tbsp oregano
   • ¼ tsp crushed red pepper
5. Add tomatoes and bring to a boil. Reduce heat and simmer the sauce while the pasta cooks.
   • 2 (14.5 oz) cans diced tomatoes
6. Wash basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.
   • 1 small pkg fresh basil
7. Drain pasta in a colander.
8. Add pasta to sauce and drizzle with olive oil. Stir in the basil and season with salt and pepper. Toss to combine.
   • 1 tbsp extra virgin olive oil
   • ¼ tsp salt
   • ¼ tsp black pepper
9. To serve, add pasta to a shallow bowl or plate and enjoy!