Spaghetti Alla Puttanesca

• 1 lb. spaghetti or vermicelli
• salt
• 1 1/2 Tbsp. olive oil
• 3 cloves garlic
• 3 anchovy fillets
• 1 (14 oz.) can Italian plum tomatoes
• 4 oz. pitted black olives (1 c.)
• 4 Tbsp. capers
• parsley

1. Cook the pasta in a large saucepan of boiling, salted water, following the directions on the packet.
2. While the water for the pasta is heating, put the olive oil in a frying pan.
3. Add the finely chopped garlic and chopped anchovy fillets and cook gently until they are almost melted.
4. Now stir in the chopped tomatoes with their juice, the black olives and capers (these can be chopped or left whole according to taste, but if the olives are large it is better to chop them).
5. Cook for 5 minutes.
6. When the pasta is ready, drain it and add the sauce.
7. Mix well; sprinkle with chopped parsley and serve immediately.

vermicelli, salt, olive oil, garlic, anchovy, italian plum tomatoes, black olives, capers, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346911 (may not work)