Lunch: Zesty Spaghetti a la Puttanesca

Ingredients

1 pound or 450 g spaghetti
1/4 cup extra-virgin olive oil
Pinch hot chile flakes
1 clove garlic, minced
6 anchovy fillets, roughly mashed with a fork
2 cups ripe cherry tomatoes, halved
15 kalamata olives, pitted and coarsely chopped
1 heaping tablespoon capers, coarsely chopped
Large pinch brown sugar
Pinch sea salt and freshly ground black pepper

Instructions

Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.

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