Classic Spaghetti Puttanesca

Ingredients

• ¼ cup extra-virgin olive oil
• 1 ½ cups grape tomatoes, quartered lengthwise
• 2 tablespoons capers, rinsed, drained, and coarsely chopped
• 3 anchovy fillets, minced
• ⅓ cup pitted Kalamata or other brined black olives, coarsely chopped
• 2 garlic cloves, minced
• 1 ½ cups tomato puree (from a 15-ounce can)
• Coarse salt and ground pepper
• 1 pound spaghetti

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