Spaghetti Alla Putanesca (Spaghetti with Olives and Anchovi
| Yield: | 2 Servings |
| Categories: |
| 4 | Garlic cloves, minced | |
| 1/2 | ts | Dried hot red pepper flakes |
| 1/4 | c | Olive oil |
| 1/3 | c | Minced fresh parsley leaves |
| 4 | Drained canned Italian tomatoes, chopped fine, including 1/3 | |
| 1 | c | The juice |
| 4 | Flat anchovy fillets, drained and minced | |
| 6 | Mediterranean-style brine-cured black olives, minced | |
| 2 | ts | Drained bottled capers |
| 1/2 | lb | Spaghetti |
| 2 | tb | Freshly grated Romano or Parmesan |
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