Spaghetti Puttanesca

Food Network, Jamie Oliver

Makes 4 servings

    1 pound spaghetti                                              
    2 cloves garlic fine chop                                      
    1 handful capers rinsed                                        
    2 handfuls black olives pitted                                 
    12 anchovy fillets rough chop                                  
    3 sm. dried red chili peppers crumbled                         
    1 tablespoon dried oregano                                     
    Evoo                                                           
    28 ounces tomatoes drain, chop                                 
    1 handful basil                                                
    Salt and pepper                                                

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

MY NOTE: So so good.  I used red pepper flakes and added quite a bit so it had a good bite.  Really easy. My own photo.

MXF