So my roommate, Michelle, bought some stuff for spaghetti puttanesca, but she has been working a lot recently so I asked if I could make it. It is a real simple recipe. If you ever find yourself with a tin (or two) of anchovies, capers, and olives, this is the dish you want to make.

Ingredients:
2 Tablespoons Olive Oil
4 cloves garlic
1 tin anchovies (or two if you want it to be rich and salty), drained
1 Tablespoon red pepper flakes
Small can of black olives, diced
3 Tablespoons capers
32 oz Marinara, or crushed/diced tomatoes (maybe more if you want more sauce)
Black pepper
1/4 cup fresh chopped parsley (optional if you have it. I didn't.)
1 lbs Angel Hair pasta
salt

In a large saute pan, saute the garlic, anchovies and red peppers in the olive oil. Make sure the garlic is all soft, the anchovies should become a past (if not mash them around with a spoon or spatula), and use enough red pepper to make sure you can get some heat. Puttanesca is suppose to be spicy, yeah. Then just dump in the olives, capers, tomatoes, and black pepper. I let this simmer for about an hour with a top on it so it didn't reduce too far down. If you don't have a top, just add water to keep the consistency nice.

With the pasta, I put a good 1/2 cup of salt in the water before it started to boil. This makes some damn good pasta. Give it a shot.

If you have the parsley, put it in right before mixing it with the pasta. I mixed this all up and put some good Parmesan on top to serve.

In the pic above, you can also see some nice crusty bread. I was pretty pleased with this so I'm including it in the post. The bread was a small loaf of artisan bread from the store. I took a few Tablespoons of olive oil in a pan and sauteed up some garlic. I then spread that garlic oil on the bread and put it out on a pan. I topped it with a good bit of fresh ground black pepper, Parmesan, and baked it in the oven at 400 for 5 minutes. I then topped with some fresh chopped basil. Good stuff.