Aysha Puttanesca

• 3 oz anchovies in olive oil (undrained)
• 1 cup kalamata olives (roughly chopped)
• 1/2 cup capers (drained)
• 4 cloves Garlic (chopped)
• 1/2 cup Extra Virgin Olive Oil
• 2 (28 oz) cans whole peeled tomatoes (preferably San Marzano)
• 1 tsp Oregano
• 1 tsp black pepper
• 1 lb Campanelle Pasta
• 1/4 cup Fresh Parsley (chopped)

1. add the anchovies, anchovy oil, olives, capers, garlic, and olive oil to a medium pot and sizzle over medium heat for a few minutes
2. Add the tomatoes, oregano, and pepper.
3. Mash the tomatoes using a potato masher in the pot.
4. simmer 30 minutes, stirring occasionally
5. Bring a pot of salted water to boil, and cook the pasta to al-dente.
6. Reserve 1/4 cup of the pasta water, and drain the rest of the pasta
7. Add the pasta back to the pot, and add the reserved pasta water.
8. place over low heat and stir in approximately 2 cups of the sauce, and all but a tablespoon of parsley.
9. Simmer to finish cooking the pasta and to thicken the sauce.
10. Serve in a bowl, with an extra 1/2 cup of sauce poured on top, followed by a sprinkling of parsley and parmesan

anchovies, kalamata olives, capers, garlic, olive oil, tomatoes, oregano, black pepper, pasta, fresh parsley

Taken from cookpad.com/us/recipes/482455-aysha-puttanesca (may not work)