Pasta Puttanesca

From The Silver Palate.

Right from the author's mouths "this racy pasta sauce is named for Italian ladies of the night (the puttone). It's quick and cheap and we hope it offends no one to say so." As the Stranglers would say, 'its nice in Nice'.

After recently purchasing some jarred anchovies, I'm so absolutely hooked on their culinary allure, I can't stop consuming them! I've been meaning to try this dish for ages, and it recently came back on my radar - so glad it did - this is a total keeper. Scottie loved it, and it will be on heavy rotation. In the fall, I'd use roasted tomatoes from the garden, tonight it was tomato passata, crushed Italian tomatoes and salt - the only sauce that matters. I also changed the method of prep a bit, as well as some of the proportions of ingredients - I don't think it matters.

1 lb linguine
1 jar passata
1/4 cup extra virgin olive oil
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/2 cup chopped black olives
1/4 cup drained capers, chopped
4 garlic cloves, finely chopped
8 anchovy fillets, coarsely chopped
1/2 cup chopped Italian parsley, plus extra for garnish
s & p to taste

Cook pasta until tender but still firm. While cooking, heat the olive oil in a skillet - add garlic, dried chilis and anchovies - cook for a bit. Add the passata. Continue cooking. Stir in oregano, olives and capers - stirring frequently. Reduce the heat slightly and continue to cook, until the sauce has thickened to your liking, add the parsley. Taste and add s & p, if desired. Toss pasta with sauce - serve immediately, garnish with the additional chopped parsley. Delizioso!