Pasta Putanesca - cooking recipe

Ingredients

1 lb. linguine
1 (2 lb. 3 oz.) can peeled Italian plum tomatoes
1/4 c. olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes
1/2 c. Greek olives, pits removed
1/4 c. drained capers
4 cloves garlic, chopped
8 anchovy fillets, chopped
1/2 c. fresh cilantro
2 tsp. salt

Preparation

Cook and drain linguine.
Drain tomatoes and cut in half, squeezing out as much liquid as possible . Combine tomatoes and olive oil in skillet.
Bring to boil and add remaining ingredients, one at a time, stirring frequently.
Reduce heat and cook until sauce has thickened.
Serve over hot pasta with additional cilantro.
Serves 4.