Spaghetti Puttanesca

• 6-8 anchovy fillets, mashed to a paste
• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes, or to taste
• 1/2 teaspoon dried oregano (Turkish/Mediterranean variety)
• 1/4 cup capers in brine or vinegar (not rinsed), plus a little of the brine
• 4-8 garlic cloves, minced (how much is a matter of taste)
• 1 28-oz can crushed tomatoes (preferably San Marzano)
• 1/4 cup kalamata olives, pitted and sliced
• 1 pound dried spaghetti
• 2 tablespoons basil chiffonade (optional)
• salt and pepper, to taste

1. Bring a large pot of well-salted water to a rolling boil. Whip anchovy paste with softened butter and set aside.
2. Heat olive oil in a skillet or saute pan over medium-low. When the oil shimmers, add pepper flakes and oregano. When they begin to sizzle, add capers and a splash of caper brine. (A cover or splatter screen might come in handy here.) Saute for a couple of minutes, delighting in the heady aroma of fried capers now filling your kitchen/apartment/household. Add garlic and a pinch of salt, stir well, and continue to saute, stirring to make sure the garlic doesn't burn, until golden and soft, a couple of minutes. Stir in the tomatoes and olives, reduce to a simmer, and cover partially. Simmer about 10 minutes, stirring occasionally.
3. Begin cooking the pasta once you have added the tomatoes and olives to the sauce. Cook until just al dente, 8 or 9 minutes. When the pasta has about 3 minutes left, stir the anchovy-butter mixture into the sauce and continue to simmer. Drain pasta, reserving 1/2-1 cup cooking water. Toss pasta with sauce and a little of the water. Season to taste with salt, pepper, and basil, if using.

anchovy, unsalted butter, olive oil, red pepper, oregano, capers, garlic, tomatoes, kalamata olives, basil chiffonade, salt

Taken from food52.com/recipes/15418-spaghetti-puttanesca (may not work)