Pasta Puttanesca - cooking recipe

Ingredients

1 lb. spaghetti, linguine or other thin dried pasta
2 (2 lb. 3 oz. each) cans peeled Italian plum tomatoes
1/4 c. best-quality olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes or to taste
1/2 c. tiny black Nicoise olives
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 c. chopped Italian parsley (plus additional for garnish)
2 Tbsp. salt

Preparation

Bring 4 quarts water to a boil in a large pot.
Add salt and stir in the spaghetti.
Cook until tender, but still firm.
Drain immediately when done and transfer to 4 heated plates.
While spaghetti is cooking, drain the tomatoes; cut them crosswise 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.
Reduce heat slightly 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 chopped parsley.
Makes 4 main course portions.