Spaghetti alla Puttanesca

Directions

In a heavy bottom saucepan add olive oil and smashed garlic and red pepper flakes. Set over medium heat stirring often until garlic is golden brown, about 1 minute. Add anchovies and cook until they start to break down and dissolve. Add drained tomatoes. Cook until tomatoes are darkened in color and start to break down, about 10 minutes. Once tomatoes have begun to caramelize mash them with the back of a wooden spoon turning them into a thick paste. Add wine and bring to a boil. Once wine has reduced add tomato liquid, olives and capers to saucepan. Season with salt. Stir until well combined. Reduce heat to a low simmer and cook sauce for about 20 minutes, stirring occasionally.

Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add spaghetti and stir occasionally to avoid pasta from sticking to the bottom of the pot.

Using tongs, transfer spaghetti directly from the pot to the saucepan. Turn the heat back up to medium and toss the spaghetti with the puttanesca sauce. Top with freshly grated pecorino romano.