This is a de and easy puttanesca sauce to make usually it’s paired with spaghetti but I love this twirled pasta shape, it’s called Gigli. Here’s how I do it:
1 12 oz bag of gigli or pasta of choice.
2-3 anchovy fillets, vegans leave it out just as good.
1 can crushed tomatoes
1/2 cup sliced black olives I like using kalamata or oil cured
2-3 tbs capers
1 tsp red pepper flakes
3-4 cloves garlic chopped fine
In a large skillet add a few tbs olive oil heat and add the garlic, anchovies and red pepper flakes simmer 3-4 mins till softened and anchovy melts. Add the crushed tomatoes simmer 10 mins, add the olives and capers and adjust salt to taste. Boil your pasta per instructions when Al dente add to the skillet and toss for a few mins till coated. Serve piping hot with grated Parmesan cheese and a sprig of chopped fresh basil (optional)