Pasta Puttenesca Name: Tina Howard Base: Ft. Lewis Recipe: Ingredients * 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 (with a bite) * Crusty bread, for mopping * Grated Parmigiano Reggiano or Romano, for passing, optional 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