Puttanesca Pasta

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz penne and cook until al dente, about 11 minutes. Reserve 1/2 cup pasta water, then drain.

Step 2

While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium. Add the 3 minced garlic cloves and 4 anchovy fillets; cook until anchovies dissolve and garlic is fragrant, about 2 minutes.

Step 3

Stir in the 1 can crushed tomatoes and 1/2 cup sliced black olives. Simmer until slightly thickened, about 5 minutes. Season with red pepper flakes and salt to taste.

Step 4

Add the drained penne to the sauce, tossing to coat. If too thick, add reserved pasta water a splash at a time until saucy.

Step 5

Serve hot, garnished with chopped parsley and green onions if desired.