Pasta Puttanesca

• 6 ounces linguine
• 2 teaspoons olive oil
• 4 garlic cloves, finely chopped
• 1 (28 ounce) can plum tomatoes, chopped and drained- (save liquid)
• 1/2 cup black olives, sliced
• 1 (2 ounce) can anchovy fillets, smashed
• 1/2 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1 pinch crushed red pepper flakes
• salt and pepper
• chopped fresh parsley
• grated parmesan cheese or grated romano cheese

1. Cook pasta and drain.
2. Meanwhile in a large skillet heat the oil over medium heat. Add garlic and cook until slightly soft.
3. Add the drained tomatoes, olives, capers, anchovies, basil, oregano, and crushed red pepper flakes.
4. Bring to a boil stirring occasionally. Then reduce heat and simmer for about 15 minutes, adding reserved tomato liquid if needed.
5. Season with salt and pepper and serve over pasta.
6. Sprinkle with parsley and grated cheese if desired. Garlic bread and some good red wine go great with this too!

linguine, olive oil, garlic, tomatoes, black olives, anchovy, dried basil, oregano, red pepper, salt, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/pasta-puttanesca-213722 (may not work)