Pasta Puttanesca

Ingredients

• 1 teaspoon extra-virgin olive oil
• 3 canned anchovy fillets, chopped (about 1/4 ounce)
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 1/3 cup vodka
• 1/2 cup chopped pitted kalamata olives
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 cups hot cooked linguine (about 1 pound uncooked pasta)
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

1. 1. Heat oil in a large saucepan over medium heat. Add anchovies to pan; cook 1 minute. Add garlic; cook 30 seconds. Add red pepper; cook 30 seconds. Add vodka; cook 1 minute. Add olives, crushed tomatoes, and diced tomatoes to the pan; bring to a boil. Reduce heat, and stir in 1/4 cup Parmesan cheese, salt, and black pepper.
2. 2. Combine tomato mixture and pasta in a large bowl; toss well. Arrange about 1 1/4 cups pasta mixture on each of 8 plates; sprinkle each serving with 2 teaspoons cheese.