Pantry Puttanesca

By Julie Filips

4.7 / 5

5min

16min

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⅓ cup olive oil
3 cloves garlic minced
¼ teaspoon crushed red pepper flakes or to taste
1 teaspoon dried oregano
3 anchovy fillets chopped, or more to taste
2 (15 ounce) cans diced tomatoes drained
1 (8 ounce) package spaghetti
½ cup chopped pitted Kalamata olives
¼ cup capers chopped