Spaghetti With Raw Puttanesca Sauce

• 1/4 cup EVOO
• 4 garlic cloves, peeled and cut in half
• 6 plum tomatoes, chopped
• 5 anchovy fillets, finely minced
• 1/2 cup pitted black olives, chopped
• 1 TAB drained capers, chopped
• 4 sprigs fresh parsley, chopped
• 2 sprigs fresh oregano, chopped
• 1 tsp crushed red pepper
• 1 lb. spaghetti

1. Bring a large pot of salted water to a boil. Meanwhile, place the EVOO and garlic cloves in a small bowl and let sit to infuse oil. In a large bowl, combine tomatoes, anchovies, olives, capers, parsley, oregano and crushed red pepper. Stir well. Add spaghetti to boiling water and cook to al dente. Remove garlic cloves from oil, discard them and add oil to the large bowl. When spaghetti is done, drain it and add it to bowl as well. Toss well.

evoo, garlic, tomatoes, anchovy, black olives, capers, parsley, oregano, red pepper, spaghetti

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-raw-puttanesca-sauce-58389881 (may not work)