Hotsy Pasta

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons finely minced garlic
• 1 can (2 ounces) anchovy fillets, undrained
• 1 can (35 ounces) Italian plum tomatoes, drained and crushed
• 1/2 cup pitted black olives (preferably imported), coarsely chopped
• 1 tablespoon drained tiny capers
• 1/4 teaspoon dried oregano
• Pinch of dried red-pepper flakes
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 12 ounces dried linguine, cooked according to package directions
• Freshly grated Parmesan (optional)

1. 1.
2. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.
3. 2.
4. Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes.
5. Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes.
6. Season with salt and pepper and stir in the parsley.
7. (Makes about 4 cups of sauce.)
8. 3.
9. Serve the pasta in shallow bowls, topped with the sauce.
10. Pass the Parmesan!

extravirgin olive oil, garlic, anchovy, italian plum tomatoes, black olives, capers, oregano, redpepper, salt, parsley, linguine, parmesan

Taken from www.epicurious.com/recipes/food/views/hotsy-pasta-107548 (may not work)