Name: Pasta Puttanesca

Ingredients:

• 1 pound spaghetti
• 2 cans (large) peeled roma tomatoes
• 1/4 cup olive oil
• 1 teaspoon dry oregano
• 1/8 teaspoon dried red pepper flakes, or to taste
• 1/2 cup Kalamata olives
• 1/4 cup drained capers
• 4 cloves garlic, chopped
• 2 cans anchovy fillets, coarsely chopped
• 1/2 cup chopped Italian parsley, plus some for garnish
• 2 teaspoon salt

Instructions:

• Drain tomatoes, cut in half, and squeeze juice out.
• Combine tomatoes and olive oil in skillet and bring to a boil.
• Keep the sauce at a full boil and add remaining ingredients, except pasta, one at a time, stirring frequently.
• Reduce heat slightly and cook for a few minutes.
• Serve over hot, cooked spaghetti and garnish with more parsley.

Comments: Bowers served this at MinnClan reunion in Thurmont
10/10/2013 - Being unable to find anchovies, I used sardines. I also substituted 1/2 box of fettuccine, 1/4 teaspoon of crushed red pepper and 1 teaspoon of salt-substitute. The tomatoes were in 14.5 oz cans and the sardines were in 4.375 oz cans. The fish smell was strong, but it tasted OK. More pasta would have been better.
3/11/2014 - I used diced tomatoes and it was a little juicy.
5/22/2018 - I used only about 1/2 lb of rotini and 3/4 lb of plum tomatoes. I substituted leftover grilled salmon for the anchovies. I omit the red pepper flakes; everyone can add their own at the table. There's at least four servings.

Source: From the Silver Palate. Joy of Cooking has a much hotter version with a full red hot pepper.

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