Pasta Puttanesca
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 4 anchovies, minced
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly cracked black pepper
- One 28-ounce can whole San Marzano tomatoes, drained and lightly hand-crushed
- 1/2 cup pitted, oil-cured black olives
- 1/4 cup capers
- 2 pinches sugar
- 1 pound linguine, cooked to al dente in salted water
- Torn fresh basil, for garnish
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