Pasta Ala Puttanesca

Recipes Ingredients:

1 lb Spaghetti, linguini, or
1/2 c Tiny black Nicoise olives
Other Pasta of your choice 1/4
c Drained capers
2 cn Peeled Italian tomatoes
4 cl Garlic, peeled and minced
1/4 c Olive oil
8 Anchovie filets, chopped
1 ts Oregano
1/2 c Chopped parsley
1/8 ts Dried red pepper flakes
2 tb Salt

Recipe Instructions:

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