Rigatoni Puttanesca with a Kick

Instructions:

1. Cook the pasta: Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water, then drain.

2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and onion, sautéing until fragrant and translucent (about 3 minutes).

3. Build the sauce: Stir in anchovies (if using), letting them melt into the oil. Add crushed tomatoes, capers, olives, and red pepper flakes. Simmer for 10-12 minutes until thickened.

4. Combine: Toss the cooked rigatoni into the sauce, adding a splash of reserved pasta water if needed to loosen. Stir well to coat.

5. Finish & serve: Garnish with fresh parsley and a crack of black pepper. Serve with crusty bread for dipping!

Pro Tip: For extra richness, drizzle with a touch of olive oil just before serving. 🍝🔥