Pasta Puttanesca

Ingredients

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 28 ounces Italian-style peeled tomatoes (do not drain)
• 1/4 cup chopped, pitted, salt-cured black olives
• 2 teaspoons small capers, rinsed
• 1 teaspoon crushed, dried red pepper
• 1/2 teaspoon dried oregano
• Pinch of coarsely ground black pepper
• 1 - 2 ounce can flat anchovies, drained, blotted dry cut into small pieces
• 2 tablespoons chopped Italian flat-leaf parsley
• Salt
• 1 pound pasta, cooked and drained

Directions

Heat oil in large skillet. Saute onion until tender. Add garlic, saute over low heat for 1 minute; do not brown. Stir in tomatoes, olives, capers, red pepper, oregano and black pepper. Cook over medium heat, stirring to break up tomatoes until the sauce thickens, about 15 minutes. Stir in anchovies and parsley; simmer 2 minutes. Add salt to taste. Serve over pasta.