Puttanesca

• 1 tablespoon extra virgin olive oil
• 4 -5 fresh garlic cloves
• 1 (28 ounce) can whole tomatoes, with juice
• 1/2 cup oil-cured olives
• 5 tablespoons non perli capers, drained
• 12 anchovies packed in oil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon oregano
• 1/4 teaspoon salt

1. On medium low, first add in the anchovies and oil until nearly dissolved. Add in minced garlic and red pepper flakes. Cook for a minuet to remove raw garlic flavor.
2. Add in pitted, chopped olives, and rinsed capers. Stir and continue to saute. After about three minuets, add in tin of tomatoes. Break up some of the tomatoes with a fork.
3. Cook in a large pot uncovered until reduced. When the sauce begins to look red brown, taste for salt and heat. Adjust to taste. Let cook until the sauce is reduced and thickened.

extra virgin olive oil, garlic, tomatoes, oilcured olives, capers, anchovies, red pepper, oregano, salt

Taken from www.food.com/recipe/puttanesca-536774 (may not work)