Pasta Puttanesca - cooking recipe

Ingredients

1 1 lb penne or 1 lb linguine
1 tablespoon olive oil
3 garlic cloves, finely chopped
1 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, coarsely chopped or 1 teaspoon dried basil
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
6 anchovies
1 tablespoon anchovy oil (from the anchovy tin)
1 (28 ounce) can whole tomatoes
1 bay leaf
1/4 teaspoon crushed red pepper flakes
1 cup chopped pitted black olives
1/4 cup drained capers

Preparation

In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp salt and add pasta. Stir well and cook about 12 minutes or until just tender, al dente.
As soon as you put water on to boil, start sauce. In a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, 2 minutes, being careful not to burn. Add onion, salt, pepper, basil, thyme, and oregano and stir, cooking for 5 minutes. Add anchovies and anchovy oil, raise the heat to medium high and cook 1-2 minutes, stirring and mashing up the anchovies.
add tomeatoes, using your hands to crush them up a bit, and add all the juice. Add bay leaf and red pepper flakes and simmer 5 minutes. Add olives and capers and simmer andother 5-10 minutes. Taste and adjust seasoning.
Drain pasta and place in a large bowl. Toss with warm puttanesca sauce and serve.