Spaghetti Puttanesca

• 1 lb spaghetti (no. 8 noodles)
• 2 garlic cloves, minced
• 12 cup capers, drained and rinsed (if packed in salt, if brined, just drain)
• 1 cup kalamata olive, pitted
• 12 anchovy fillets, chopped
• 1 tablespoon crushed red pepper flakes (3 small dried red chilies, crumbled)
• 1 tablespoon dried oregano
• 14 cup extra virgin olive oil
• 2 (14 ounce) cans whole tomatoes, drained and chopped
• 12 cup basil leaves, fresh
• 1 teaspoon sea salt

1. Cook spaghetti in salted water, drain (spaghetti usually takes 7-8 minutes for al dente).
2. In a large skillet or saute pan, fry the garlic, capers, olives, anchovies, chile, and oregano in some of the olive oil on medium low until the anchoves have mostly melted - you do not want to burn your garlic.
3. Add the tomatoes and cook 4 to 5 minutes.
4. Add spaghetti and toss together - garnish with basil.
5. NOTE: I add my basil while the sauce is cooking and I turn this waaaaaay down to love and simmer for about 10 minutes before adding my spaghetti.

noodles, garlic, capers, kalamata olive, anchovy, red pepper, oregano, extra virgin olive oil, tomatoes, basil, salt

Taken from www.food.com/recipe/spaghetti-puttanesca-322572 (may not work)