Pasta Puttanesca

Canned anchovies add a richness to the dish. If they are too salty for you, you can gently rinse them off. Omit them too, if you really don't want them, but I would add a few more chopped olives or capers, and I would add a bit of salt to the sauce. Note that if you do use anchovies, you do not add salt.

Ingredients:

• 2 Tbsp. olive oil
• 3 or more cloves garlic, minced
• 2 Tbsp. chopped fresh parsley
• 2 tsp. dried basil
• 1 tsp. dried oregano
• 1/4 tsp. chili flakes, to taste
• 2 (16 oz.) cans crushed tomatoes, undrained
• 1 Tbsp. capers
• 3 anchovies, chopped
• 1/2 cup sliced black olives
• black pepper to taste

Directions:

Saute the garlic, parsley, and chili flakes in the oil, stirring constantly, for 1 minute, medium heat.

Add the tomatoes and dried herbs, stir for 1 minute, then reduce the heat. Simmer, uncovered, for 5 minutes.

Add the capers, anchovies and olives, and cook, stirring, for 5 minutes. Add the black pepper (and fresh herbs, if you are using them) and serve with 1 pound of pasta.

Note: When I make this, I drain one can of the tomatoes, but I keep the juice in case the sauce gets too thick. In that case, I add it in a little at a time until the sauce is the way I like it.

If you grow fresh herbs, of course use them instead of dried.