Skillet Pasta Puttanesca

This recipe courtesy of Christine's Cuisine

Ingredients

• 1 Tbsp. olive oil
• 6 garlic cloves , minced
• 2 anchovy fillets , rinsed and minced (optional, but important for flavor)
• 1/4 tsp. red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 3 cups water
• 12 ounces ziti (3 3/4 cups)
• 1/2 cup red wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh basil leaves
• 1/2 cup kalamata olives, chopped coarse
• 1 cup shredded mozzarella cheese

Directions

1. Adjust oven rack to middle position and heat oven to 475 degrees.

2. Combine oil, garlic, anchovy, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute.

3. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.

4. Stir in wine, Parmesan, basil, and olives. Season with salt and pepper to taste.

5. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Source: Cook’s Illustrated