Spaghetti Alla Puttanesca

• Ingredients

• 1/4 cup olive oil

• 1 medium-size onion, finely chopped

• 1 1/2 teaspoon red pepper flakes

• 1 clove garlic, minced

• 1 can (14 1/2 ounce) Italian style tomatoes

• 1 can (8 ounce) tomato sauce

• 1/3 cup sliced olives

• 1 tablespoon capers

• 1/4 teaspoon fresh oregano

• 1 pound spaghetti

• Salted water

• 1 can (2 ounce) anchovies, drained and chopped

• 1/4 cup chopped fresh parsley

Method

• Add onion and pepper flakes and cook until onion is soft.

• Mix in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, olives, capers, and oregano.

• Adjust heat so that the mixture simmers gently and cook uncovered, stirring occasionally, until sauce is slightly thickened (about 15 to 20 minutes).

• Meanwhile, cook spaghetti in a large pot of boiling salted water according to package directions until al dente. Drain well and place on a warm platter.

• Mix anchovies and parsley into sauce. Spoon sauce over spaghetti.