Bucatini Puttanesca

• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, minced
• 4 anchovy fillets
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon crushed red pepper
• 4 cups unsalted chicken stock
• 12 ounces bucatini or thick spaghetti
• 3 pints multicolored cherry or grape tomatoes, halved
• 2 tablespoons unsalted tomato paste
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 24 pitted kalamata olives, chopped
• 3 tablespoons capers
• 1/8 teaspoon salt

1. Heat a large high-sided saute pan over medium heat. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies. Add stock and pasta to pan; bring to a boil. Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done. Remove pan from heat; add remaining ingredients, tossing to combine.

extravirgin olive oil, garlic, anchovy, oregano, red pepper, bucatini, cherry, fresh basil, parsley, olives, capers, salt

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