Traditional Pasta Puttanesca

Ingredients

• ¼ cup extra virgin olive oil
• 12 anchovies, finely chopped
• 1 tablespoon minced garlic, (3 cloves)
• 1 (28 ounce) can diced tomatoes
• ½ cup sliced kalamata olives
• ¼ cup dry packed sun-dried tomatoes, finely chopped
• 2 tablespoons capers
• 1 tablespoon dried oregano
• 2 teaspoons chili paste
• 1 pound linguine pasta
• salt and black pepper, to taste

Instructions

1. Over medium heat in a medium saucepan, heat up olive oil and add in garlic and anchovies. Let cook, stirring occasionally for about 5 minutes until garlic turns golden.
2. Add in diced tomatoes, stir, and let them simmer for 5 minutes.
3. Add in olives, sun-dried tomatoes, capers, oregano, and chili paste. Stir and let simmer over medium low heat, uncovered, for an additional 15 minutes.
4. While the sauce is simmering, cook the pasta according to package directions.
5. Add drained, cooked pasta directly in the sauce and toss until pasta is evenly coated.
6. Salt and pepper to taste and garnish with fresh chopped basil and freshly grated parmesan (optional).