Pasta Puttanesca

• 2 oz. anchovies
• 4 Tbsp. olive oil
• 4 cloves garlic, minced
• A good shake of red pepper flakes
• 28 oz. tinned Italian tomatoes
• 3 tsp. fresh oregano
• 4 oz. good black olives
• 2 Tbsp. capers
• 8 oz. spaghetti

All quantities on the list can and should be varied according to taste.

Rinse the anchovies and chop them coarsely.

Heat the oil in a large skillet and cook the anchovies over low heat, stirring until they dissolve.

Add the garlic and chili. When the garlic starts to sizzle, add the tomatoes, oregano, and pepper. Bring this to a boil, mashing the tomatoes, then turn down the heat and simmer for 30 minutes until a thick sauce emerges.

Cook the spaghetti.

Pit the olives and cut them in half. Rinse the capers. Add them to the sauce and serve tossed with the spaghetti.