Spaghetti With White Puttanesca

Directions

1. 1
   In a very large skillet (or a Dutch oven), warm 1/4 cup of the olive oil over medium-high heat until very hot.
2. 2
   Add the anchovies and capers and cook, stirring occasionally, until nicely browned, about 3 minutes.
3. 3
   Add the remaining 1/4 cup olive oil, the olives, garlic and chili flakes and cook until the garlic is golden, about 3 minutes.
4. 4
   Add 2 tablespoons water to the pan.
5. 5
   Remove from the heat.
6. 6
   In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
7. 7
   Toss the spaghetti into the skillet with the caper-anchovy mixture.
8. 8
   Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding additional water if the sauce seems dry.
9. 9
   Toss in the parsley and season with salt to taste.
10. 10
    Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.