Spaghetti Puttanesca

Coarse salt and freshly ground pepper
1 lb. spaghetti
1 Tbs. olive oil
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 can (28 oz.) crushed tomatoes
2 Tbs. capers, drained and rinsed
1/2 C. kalamata olives, pitted and chopped

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente. Drain pasta; return to pot.

Meanwhile, heat oil in a large skillet over medium. Add garlic and red pepper flakes. Cook, stirring, until garlic is fragrant but not browning, about 2 minutes. Add tomatoes, capers and olives. Bring to a boil; reduce heat to a simmer. Cook until sauce is thickened, stirring occasionally, 5 to 10 minutes.

Add sauce to pot and toss with pasta to combine; season with salt and pepper. Reheat over medium-low if necessary before serving.

Serves 4 to 6
Prep time: 10 minutes Total time: 30 minutes

From Martha Stewart's Everyday Food Cookbook