Pasta with puttanesca sauce   

4 Tbsp.

olive oil

60mL

3 to 4

cloves garlic, minced

3 to 4

1

tin anchovies, patted dry and minced

1

1 can (28 oz.)

tomatoes, chopped
(or 10 fresh tomatoes, peeled and chopped)

1 can (796mL)

1 tsp.

red chili flakes

5mL

2 tsp.

oregano

10mL

2 tsp.

parsley

10mL

¼ tsp.

black pepper

1mL

¼ cup

black olives

50mL

2 Tbsp.

capers

50mL

pasta of your choice, enough for two people
parmesan cheese, grated

Heat oil with garlic and anchovies, do not brown garlic. Add remaining ingredients and simmer. Cook pasta and toss with a little olive oil. Serve with sauce and freshly grated parmesan cheese. Delicious with a green salad and crusty bread.