Puttanesca Sauce

• olive oil drained from can of anchovies
• 4 large garlic cloves, minced
• 1-1/2 tsp oregano
• 1/8 tsp to 1/2 Tbs dried red chile pepper flakes, to taste
• 28 oz can peeled Italian plum tomatoes
• 8 anchovy fillets
• 8 sun-dried tomatoes, julienned
• 2/3 c. Nicoise or Kalamata olives, pitted
• 1/3/ c. capers
• 1/2 c. parsley, finely chopped
• 1 lb. fresh linguine or 8 oz. dry angel hair pasta, cooked & drained
• 3/4 c. Parmesan cheese, freshly grated

1. 1. In a saute pan, heat olive oil and cook garlic until just pale golden. Add oregano, red pepper flakes, coarsely chopped tomatoes and coarsely chopped anchovies. Simmer 5 minutes over low heat.
2. 2. Add sun-dried tomatoes, olives, capers and parsley. Remove from heat and toss with cooked pasta and cheese.

olive oil, garlic, oregano, red chile pepper, italian plum tomatoes, anchovy, tomatoes, nicoise, capers, parsley, fresh linguine, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/puttanesca-sauce-1264081 (may not work)