Title: Pasta Ala Puttanesca
Categories: Pasta Italian
Yield: 4 Servings

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

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