Skillet Pasta Puttanesca
"Most home cooks buy this zesty sauce by the jar, which can be disappointing. Could we develop a foolproof version for a skillet dinner?..."
INGREDIENTS
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3 (14.5-ounce) cans whole peeled tomatoes
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3 tablespoons extra-virgin olive oil
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8 anchovy fillets, rinsed and minced
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6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
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1/2 teaspoon red pepper flakes
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Salt
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2 cups water
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12 ounces thin spaghetti or spaghettini, broken in half
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1/2 cup pitted kalamata olives, chopped coarse
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1/4 cup minced fresh parsley leaves
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3 tablespoons capers, rinsed
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Ground black pepper
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Freshly grated Parmesan cheese, for serving
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