Spaghetti Puttanesca

  • 12 ounces uncooked spaghetti
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 6 anchovy fillets packed in oil, drained, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 jar RAGÚ® Old World Style® Traditional Sauce
  • 1 cup pitted Kalamata olives, drained, halved
  • 3 tablespoons capers, drained, rinsed
  • 1/2 cup chopped Italian parsley, loosely packed
  1. Cook pasta 1 minute less than directed on package; drain.
  2. Meanwhile, heat oil, garlic, anchovies and pepper flakes in large skillet on medium-low heat. Cook 2-3 minutes or until garlic is fragrant and golden. Add remaining ingredients and hot pasta. Increase heat to medium; cook 2-3 min. or until heated through, tossing to combine.
Tip: Reserve some of the pasta cooking water. A small addition of the starchy seasoned water can help loosen up a sauce that is too thick.