Pasta Puttanesca

• 1 lb. spaghetti, linguine or other thin dried pasta
• 2 (2 lb. 3 oz. each) cans peeled Italian plum tomatoes
• 1/4 c. best-quality olive oil
• 1 tsp. oregano
• 1/8 tsp. dried red pepper flakes or to taste
• 1/2 c. tiny black Nicoise olives
• 1/4 c. drained capers
• 4 garlic cloves, peeled and chopped
• 8 anchovy fillets, coarsely chopped
• 1/2 c. chopped Italian parsley (plus additional for garnish)
• 2 Tbsp. salt

1. Bring 4 quarts water to a boil in a large pot.
2. Add salt and stir in the spaghetti.
3. Cook until tender, but still firm.
4. Drain immediately when done and transfer to 4 heated plates.
5. While spaghetti is cooking, drain the tomatoes; cut them crosswise into halves and squeeze out as much liquid as possible.
6. Combine tomatoes and olive oil in a skillet and bring to a boil.
7. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
8. Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking.
9. Serve immediately over hot pasta and garnish with additional chopped parsley.
10. Makes 4 main course portions.

linguine, tomatoes, bestquality olive oil, oregano, red pepper, tiny black, capers, garlic, anchovy, italian parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008664 (may not work)