1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, sliced
4 anchovy fillets
2 ounces pitted and sliced black olives
1 tablespoon salted capers, rinsed and chopped
Pinch crushed red pepper
1 pound spaghetti
1 handful fresh parsley, leaved picked and chopped
Kosher salt and freshly ground black pepper, to taste
To stop the tomatoes from over cooking and to make peeling easier, submerge the hot tomatoes in ice water; drain. Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavoring the Puttanesca.
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