Pasta Puttanesca

• 12 oz pasta, such as fettuccine or pappardelle
• 1/4 cup olive oil
• 3 cloves garlic, crushed
• 1 can (14 oz) diced tomatoes
• 1/2 cup pitted black olives
• 1 None birdseye chili pepper, finely chopped
• 1 tbsp capers, chopped
• 1 tbsp finely chopped oregano
• 3 None anchovy fillets, finely chopped
• 1/2 cup grated Parmesan cheese

1. Cook the pasta in a large saucepan of boiling, salted water according to package directions. Drain.
2. Meanwhile, heat the oil in a large skillet on medium heat. Add the garlic and cook for 30 seconds, until lightly browned. Stir in the tomato, olives, chili pepper, capers and oregano. Season to taste and simmer for 5-8 mins, stirring occasionally. Stir on the anchovies.
3. Add the pasta and toss to coat. Serve immediately with Parmesan cheese

pasta, olive oil, garlic, tomatoes, black olives, birdseye chili pepper, capers, oregano, anchovy, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/27364 (may not work)