Spring Puttanesca Pasta

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 2 anchovy fillets, minced
• 2 cups asparagus, cut into 1-inch pieces
• 1 (14 oz) can crushed tomatoes
• 1/4 cup kalamata olives, chopped
• 2 tbsp capers
• 1 cup peas
• 2 tbsp chopped parsley
• 12 oz spaghetti or linguine

Method

1. Cook the pasta in salted water until al dente; reserve 1/2 cup pasta water and drain. Reserve 1 cup pasta water before draining.
2. Heat the olive oil and cook the garlic, red pepper flakes, and anchovy if using for 30 seconds.
3. Add the asparagus and cook 2 minutes.
4. Stir in the tomatoes, olives, and capers and simmer 5 minutes.
5. Add the peas and cook 1 minute more.
6. Toss in the pasta with a splash of pasta water and finish with parsley.

Notes

Use small asparagus spears so they cook quickly and stay tender.