Linguini alla Puttanesca

Ingredients:

1/2 cup olive oil

3 garlic cloves, crushed

1 teaspoon red pepper flakes

12 ounces canned tomatoes

2 Tablespoons capers

4 ounces kalamata olives, sliced

1 teaspoon oregano

1-1/2 inches anchovy paste (from tube)

Chopped fresh parsley to taste

Salt and pepper to taste

Hot cooked linguine

Directions:

Combine the olive oil, garlic and red pepper flakes in a saucepan. Cook until the garlic begins to brown, stirring frequently. Stir in the tomatoes, capers, olives and oregano. Bring to a boil; reduce heat.

Simmer for 25 minutes, stirring occasionally. Add the anchovy paste and mix well. Stir in parsley, salt and pepper. Spoon over linguini on a serving platter.

Note: Little saying in Italy; "if a wife wants her husband to stay home she will make this dish because the aroma is more enticing than a lady of the evening.

Serves: 4