Pasta Puttanesca

• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• 3 1/2 cups diced plum tomato
• 1/4 cup minced fresh flat-leaf parsley
• 3 tablespoons Spanish olives, halved
• 2 tablespoons minced fresh or 2 teaspoons dried oregano
• 1 1/2 tablespoons capers
• 2 teaspoons anchovy paste
• 1/8 to 1/4 teaspoon crushed red pepper
• 4 cups hot cooked vermicelli (about 8 ounces uncooked pasta)
• Oregano sprigs (optional)

1. Heat oil in a nonstick skillet over low heat. Add garlic; saute 5 minutes. Add tomato and next 6 ingredients (tomato through crushed red pepper). Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick. Combine tomato mixture and pasta, and toss well. Garnish with oregano sprigs, if desired.

extravirgin olive oil, garlic, tomato, parsley, spanish olives, oregano, capers, anchovy paste, red pepper, hot cooked vermicelli, oregano

Taken from www.myrecipes.com/recipe/pasta-puttanesca-3 (may not work)