Linguine alla Puttanesca

Spaghetti alla puttanesca (literally "whore's style spaghetti" in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic.

The sauce alone is called sugo alla puttanesca in Italian. Recipes may differ according to preferences: for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, and chili peppers are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Contrary to what you might assume, anchovies cooked into a dish do not taste fishy. They add a salty punch and a flavor that has led to their being classified as an "umami bomb" by many.

Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.

4 tablespoons of olive oil
2 cloves of garlic, chopped
1 35 oz can tomatoes
2 tablespoon capers, drained
20 oil-cured black olives, pitted
6 anchovy fillets
2 teaspoon of oregano
1 Tbsp. basil
1/2 tsp. hot pepper flakes, or to taste
salt and pepper to taste
2 Tbsp. fresh parsley
1 pound linguini pasta

1. Heat olive oil in large saute pan over medium high heat.
2. Add garlic and cook until soft.
3. Crush tomatoes and add with juices.
4. Add capers, olives, anchovies, oregano, basil, hot pepper flakes, salt & pepper, and 1/2 cup of water.
5. Bring to a boil stirring often, then reduce heat to a simmer and cook for 30 minutes until slightly thickened and the flavors have blended. Add the parsley.
6. While the sauce is cooking, bring a large pot of water to a boil.
7. Add 1 tablespoon of salt and the linguini. Cook uncovered over high heat until al dente.
8. Drain pasta, put back in pot. Add some of the sauce to the pot and mix it up.
9. Dish out pasta spooning remaining sauce over top.

Serve with grated Parmesan or Romano cheese.

Serves 4