Pasta Puttanesca

• 12 cloves garlic, chopped
• 2 (28 ounce) cans plum tomatoes, chunked
• 25 kalamata olives, pitted and chopped
• 2 (2 ounce) cans anchovy fillets, finely chopped
• 14 cup extra virgin olive oil
• 14 cup capers, drained
• 2 teaspoons oregano
• 2 teaspoons red pepper flakes
• 1 (16 ounce) package linguine

1. Heat large saucepan over medium heat.
2. Add olive oil and allow to heat for a minute.
3. Add garlic and saute for 2 minutes making sure not to brown the garlic.
4. Add tomatoes, olives, anchovies, capers, oregano, and red pepper flakes.
5. Simmer will pasta water boils and pasta cooks.

garlic, tomatoes, olives, anchovy fillets, extra virgin olive oil, capers, oregano, red pepper, linguine

Taken from www.food.com/recipe/pasta-puttanesca-11289 (may not work)