Pasta Puttanesca

Ingredients

• 3 fillet anchovy 
• 1.5 cups tomatoes canned crushed
• 1 tablespoon capers drained
• 0.3 teaspoon pepper red crushed
• 8 ounces fettuccine barilla uncooked
• 1 tablespoon parsley fresh minced
• 2  garlic cloves minced
• 0.8 cup kalamata olives pitted coarsely chopped
• 3 tablespoons olive oil divided
• 1 ounce parmesan cheese grated
• 6 quarts water 

Equipment

• bowl
• frying pan
• colander

Directions

1. Heat a large nonstick skillet over medium heat.
2. Add 2 tablespoons oil to pan.
3. Add garlic; cook 30 seconds, stirring constantly.
4. Add anchovies; mash in pan to form a paste. Stir in tomatoes and next 4 ingredients (through pepper); cook 5 minutes, stirring occasionally.
5. Bring 6 quarts water to a boil.
6. Add pasta; cook 8 minutes or until almost al dente.
7. Drain in a colander over a bowl, reserving 1/2 cup pasta water.
8. Add pasta and reserved pasta water to tomato mixture; increase heat to medium-high. Cook 5 minutes or until pasta is al dente, tossing to combine. Spoon 1 1/2 cups pasta into each of 4 bowls.
9. Drizzle each serving with 3/4 teaspoon oil; sprinkle with cheese.