Pasta Puttanesca

Ingredients

• Salt to taste
• 3 tablespoons Olive oil
• 3 or more cloves Garlic, lightly smashed and peeled
• 3 or more Anchovy fillets
• 1 28-ounce can Whole plum tomatoes
• Freshly ground black pepper to taste
• 1/2 cup Pitted black olives, preferably oil-cured
• 2 tablespoons Capers
• Crushed red pepper flakes to taste
• 1 pound Linguine or other long pasta
• Chopped fresh parsley, oregano, marjoram or basil leaves, for garnish (optional)

Preparation

1. 1

   Bring a pot of salted water to a boil. Heat 2 tablespoons of the olive oil with the garlic and anchovies in a skillet over medium-low heat, stirring occasionally until the garlic turns pale gold.

2. 2

   Drain and crush the tomatoes, then add them to the skillet with salt and black pepper. Increase the heat to medium-high and cook, stirring occasionally, for about 10 minutes, until the tomatoes soften into a sauce. Add the olives, capers and red pepper flakes, and keep simmering.

3. 3

   Cook the pasta in the boiling water, stirring occasionally, until tender but still firm. Drain promptly and toss with the sauce and remaining tablespoon of olive oil. Adjust the seasoning, sprinkle with fresh herbs if desired, and serve.