Pasta alla Puttanesca

Ingredients:

• 1 lb spaghetti or linguine

• 1/4 cup olive oil

• 1 pat of butter

• 4 garlic cloves, minced

• 1 anchovy fillet, finely chopped (optional)

• 1/2 teaspoon red pepper flakes

• 1/2 cup pitted Kalamata olives, halved

• 2 tablespoons capers, drained

• 6 large fresh tomatoes, skins and seeds removed, slices into strips

• 1/2 cup canned, fire roasted and crushed tomatoes

• Salt and freshly ground black pepper, to taste

• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Pasta:

   • Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

2. Prepare the Sauce:

   • Heat olive oil and a pat of butter in a large skillet over medium heat.

   • Add garlic, anchovy (if using), and red pepper flakes. Sauté for about 1-2 minutes until fragrant.

3. Add Olives and Capers: Stir in the halved olives and capers, cooking for another minute.

4. Add Fresh Tomatoes and canned tomato: Add the sliced tomatoes and the canned tomato to the skillet. Season with salt and pepper. Simmer for 10-15 minutes until the tomatoes break down and the sauce thickens.

5. Combine with Pasta: Toss the drained pasta into the skillet with the sauce, adding reserved pasta water as needed to reach your desired consistency.

6. Add Herbs: Remove from heat and stir in the fresh parsley.

7. Serve: Divide the pasta among plates, garnish with additional parsley if desired, and serve immediately.