Spaghetti Puttanesca

4 tbsp extra virgin olive oil

3 cloves garlic, minced 

½ tsp dried crushed red peppers flakes

1 2oz can Cento brand anchovies, chopped

2/3 cup kalamata olives, pitted and chopped

2 tbsp capers

1 tbsp tomato paste 

1 lb. spaghetti

1 24oz can San Marzano tomatoes 

Bring a large pot of salted water to a boil and cook spaghetti 2-3 minutes less than the instructions tell you to. Your pasta should be toothsome and slightly undercooked. 

In the meantime, heat your oil in a large heavy skillet. Add garlic and pepper flakes and cook 2-3 minutes. Add your anchovies and mash them with a fork as they cook. They will disintegrate until they nearly disappear. 

Crush your tomatoes by hand into the pan, discarding the extra juice. Stir in olives, capers, and tomato paste. Raise the heat to high and add your cooked pasta. Cook, stirring constantly, for 3-4 minutes and serve.

Sommelier Wine Pairing: I like a big juicy fruity California Cabernet with this bold, briny pasta dish. My choice tonight was Broadside Winery’s Paso Cab, it was a great value and paired deliciously!