Fresh Chile Puttanesca

INGREDIENTS

1/4 cup

extra-virgin olive oil, plus more for drizzling

3 oz

green olives, such as Castelvetrano, pitted and chopped (1/2 cup)

1 tbsp

plus 1 teaspoon drained capers, chopped

1 2 ounce can

anchovy fillets in oil, drained and chopped

Fresno chile or jalapeño, seeded and minced

garlic cloves, thinly sliced

1/2 cup

chopped oil-packed sun-dried tomatoes

1/2 cup

canned crushed San Marzano tomatoes

1/4 cup

sliced almonds

1 cup

dry white wine

1 lb

spaghetti

1/4 cup

chopped flat-leaf parsley

1/4 cup

torn basil leaves

1/2 tsp

finely grated lemon zest

1 tbsp

freshly squeezed lemon juice