Pasta Ala Puttanesca

1 lb Spaghetti, linguini, or

Other pasta of your choice 2 cn Peeled italian tomatoes

1/4 c Olive oil

1 ts Oregano

1/8 ts Dried red pepper flakes

1/2 c Tiny black Nicoise olives

1/4 c Drained capers

4 cl Garlic, peeled and minced

8 Anchovie filets, chopped

1/2 c Chopped parsley

2 tb Salt

1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook

until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise

into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has

thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook