Recipe - Pasta Ala Puttanesca

1 pound Spaghetti, linguini, or
Other pasta of your choice
2 cn Peeled italian tomatoes
One fourth cup Olive oil
1 teaspoon Oregano
1/8 teaspoon Dried red pepper flakes
One half cup Tiny black Nicoise olives
One fourth cup Drained capers
4 cl Garlic, peeled and minced
8 Anchovie filets, chopped
One half cup Chopped parsley
2 tablespoon Salt

1. Bring 4 quarts water to a boil; add salt and stir in spaghetti.
Cook until tender but still firm. Drain, and transfer to heated
plates.

2. While spaghetti is cooking, drain the tomatoes, cut them cross
wise 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.

3. Reduce heat 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 parsley.

Source: The Silver Palate Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip