Start to finish: 45 minutes
3 (14.5-ounce) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil, plus extra for serving
6 anchovy fillets, rinsed and minced
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
Salt and pepper
2 cups water
12 ounces thin spaghetti or spaghettini, broken in half
1/4 cup pitted kalamata olives, chopped coarse
1/4 cup minced fresh parsley
3 tablespoons capers, rinsed
Grated Parmesan cheese
Pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.
Cook 2 tablespoons oil, anchovies, garlic, and pepper flakes together in 12-inch nonstick skillet over medium-low heat, stirring constantly, until garlic is fragrant, 1 to 2 minutes. Stir in processed tomatoes and 1/2 teaspoon salt. Simmer gently until tomatoes no longer taste raw, about 10 minutes.
Stir in water and pasta. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tender, 12 to 15 minutes.
Stir in olives, parsley, capers, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with Parmesan and extra olive oil.
Nutrition information per serving: 544 calories; 151 calories from fat; 17 g fat ( 2 g saturated; 0 g trans fats); 6 mg cholesterol; 670 mg sodium; 79 g carbohydrate; 8 g fiber; 9 g sugar; 16 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Skillet Pasta Puttanesca in “All-Time Best Sunday Suppers .”
America’s Test Kitchen provided this article to The Associated Press