Puttanesca Sauce

Servings: 4

Ingredients:

• 1/3 cup olive oil
• 1 tablespoon garlic, minced
• 28 ounces whole-peeled canned tomatoes, drained, chopped
• 1 tablespoon oregano, fresh
• 1/2 teaspoon red pepper flakes
• 1 tablespoons capers, rinsed and drained
• 12 nicoise olives, halved
• 1 fillets anchovies, minced
• salt, to taste
• black pepper, to taste
• 2 tablespoons parsley, minced
• 2 tablespoons basil, minced
• 1 pound pasta, cooked

Directions:

1. To a large saucepan add the olive oil and minced garlic.  
2. Saute it briefly.  
3. Add the plum tomatoes, oregano, red pepper flakes, capers, and olives.  
4. Cover the pan and simmer the sauce for 10 minutes, then uncover and simmer 10 more minutes, stirring occasionally.
5.  To the reduced sauce add the anchovies, and season to taste with salt and pepper.  
6. Simmer 5 minutes longer to heat through and blend the flavors.  
7. Sauce the pasta in a large pasta bowl.  
8. Sprinkle on the parsley and basil.