Pasta Puttanesca - cooking recipe

Ingredients

2 large cans Italian plum tomatoes
1/3 c. dried parsley
salt and pepper
1 lb. cappellini
1/4 c. capers, drained
8 anchovy fillets, lifted out of oil
1/4 c. olive oil
1 Tbsp. oregano
1/8 tsp. red pepper flakes
1/2 c. whole black olives
2 Tbsp. minced garlic

Preparation

Drain tomatoes and chop coarsely.
Combine tomatoes and oil in a skillet and bring to boil.
Add remaining ingredients except pasta, one at a time, stirring frequently.
Reduce heat, allow sauce to thicken (15 to 30 minutes).
Serve over pasta.
Serves 4 to 6.