Spaghetti Puttanesca

Ingredients

• 2 tablespoons olive oil
• 1 clove of garlic, chopped
• 6 anchovy fillets, chopped
• 1 35 oz can imported italian plum tomatoes, crushed with their juices
• 1 tablespoon capers
• 12 gaetta olives, pitted
• ¹/₂ teaspoon of oregano
• freshly ground black pepper to taste
• 1 pound Linguini pasta

Cooking Instructions

1. Heat olive oil in a pan and cook garlic and anchovy until lightly browned.
2. Add crushed tomatoes including juices. Bring to a boil.
3. Lower heat and simmer.
4. Add capers, olives, oregano, black pepper, and 1/2 cup of water.
5. Simmer for 20 minutes.
6. While the sauce is cooking bring a pot of generously salted water to a boil.
7. Add the Linguini and cook uncovered over high heat until al dente.
8. Add pasta to sauce and toss. Serve.