I think this just may be my new favorite spaghetti sauce.  It is simple to make, inexpensive, tangy from the olives and capers, with a subtly spicy kick from the red pepper flakes.  Making puttanesca sauce from scratch is barely more effort than opening a jar of Prego, but it’s much tastier – not to mention, you control the quality of the ingredients and there are far fewer preservatives.  Plus, saying “spaghetti alla puttanesca” is fun.  Now, who can argue with that?

Spaghetti alla Puttanesca

2 tablespoons extra-virgin olive oil
1/2 yellow onion, medium-diced
kosher salt
1 tablespoon tomato paste
1 clove garlic, minced
1 teaspoon minced anchovy
1/2 teaspoon red pepper flakes
1 teaspoon oregano
1 can crushed San Marzano tomatoes in juice
1/4 cup green olives, sliced (substitute black olives)*
1 tablespoon non-pareil capers, rinsed
whole wheat spaghetti

• In a heavy stockpot over medium-high heat, heat olive oil until shimmering, then add diced onion and season generously with kosher salt.  Stir frequently until onion is slightly caramelized, 12-15 minutes.
• Add tomato paste, garlic, red pepper flakes and anchovy, and stir until anchovy has melted and garlic is golden, about 1 minute.  (Your kitchen now smells amazing, by the way.)
• Boil water for spaghetti – I prefer whole wheat – and prepare spaghetti according to the package directions.
• Add crushed tomatoes, oregano, olives and capers.  Stir to combine all ingredients, then turn heat down and allow sauce to simmer while pasta finishes cooking.
• Divide pasta into bowls and top with sauce.  Add a sprinkle of extra oregano if desired and serve.  Couldn’t be easier!

Yield: Serves 2 for dinner, with leftovers.

Source: Adapted from Williams-Sonoma

*The original/traditional recipe calls for black olives, but I can’t stand them, so I substituted green.  Feel free to experiment with different olives, or go back to tradition if you actually like black olives.