Pasta Alla Puttanesca

• 1 pound spaghetti
• 2 cans italian plum (roma) tomatoes peeled
• 1/4 cup olive oil
• 1 teaspoon oregano
• 18 teaspoon red pepper flakes
• 1/2 cup olives
• 1/4 cup capers drained
• 4 cloves garlic peeled, minced
• 8 each anchovy fillets
• 1/2 cup parsley leaves chopped
• 2 tablespoons salt

1. Bring 4 quarts water to a boil; add salt and stir in spaghetti.
2. Cook until tender but still firm.
3. Drain, and transfer to heated plates.
4. While spaghetti is cooking, drain the tomatoes, cut them cross-wise into halves and squeeze out as much liquid as possible.
5. Combine tomatoes and olive oil in a skillet and bring to a boil.
6. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
7. Reduce heat and continue to cook for a few minutes.
8. Serve immediately over hot pasta and garnish with additional parsley.

spaghetti, italian plum, olive oil, oregano, red pepper, olives, capers, garlic, anchovy fillets, parsley, salt

Taken from recipeland.com/recipe/v/pasta-alla-puttanesca-41098 (may not work)