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PASTA PUTTANESCA 
1 lb. spaghetti or linguine
2 (2 lb. 3 oz.) cans peeled Italian plum tomatoes
1/4 c. best-quality olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes, or to taste
1/2 c. tiny black Nicoise olives
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy filets, coarsely chopped
1/2 c. chopped Italian parsley, plus additional for garnish
2 tbsp. salt

Drain the tomatoes; cut them crosswise into halves and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add the remaining ingredients except the pasta, one at a time, stirring frequently.

While the sauce is simmering to the thickness you prefer, cook the pasta in 4 quarts of boiling water with the 2 tablespoons of salt. Cook until tender but still firm.

Drain immediately when done and place in a large, heated dish. Pour the sauce over the top of the pasta and garnish with additional chopped parsley. Serves 4 as a main course and 6-8 as a vegetable.

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