Spaghetti Alla Puttanesca

• 3 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 (1 lb. 12 oz.) can Italian style tomatoes (do not drain)
• 1/4 c. chopped pitted salt-cured black olives
• 1 Tbsp. capers
• 1 tsp. crushed dried red pepper
• 1/2 tsp. dried oregano
• pinch of black pepper
• 1 (2 oz.) can flat anchovies, drained and cut into small pieces
• 2 Tbsp. chopped Italian parsley
• 1 lb. spaghetti

1. Heat oil in a large skillet; add garlic and anchovies.
2. Saute over low heat about 1 minute; do not brown.
3. Stir in tomatoes with their juice, olives, capers, red pepper, oregano and black pepper. Cook over medium heat, stirring to break up tomatoes, until the sauce thickens, about 15 minutes.
4. Stir in parsley; simmer 2 minutes.

olive oil, garlic, italian style tomatoes, salt, capers, red pepper, oregano, black pepper, flat anchovies, italian parsley, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993264 (may not work)