Pasta Puttanesca

Ingredients:

Directions:

Bring a large pot of well salted (about 1 teaspoon) water to a boil over high heat.

Meanwhile…

Heat 1 tablespoon of the Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil with the garlic in a 3-quart saucepan over medium heat
Cook, stirring frequently, until the garlic is sizzling, about 2 minutes
Add the anchovies and red pepper flakes
Cook, stirring frequently, until the garlic is very pale golden, 1 to 2 minutes more
Stir in the tomatoes
Increase the heat to medium high
Bring to a boil
Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thickened, 8-10 minutes
After adding the tomatoes to the pan, add the pasta to the boiling water and cook according to the instructions until al dente.
When the tomato sauce is ready, add the olives, capers, and oregano and stir
Simmer until just heated through, about 2 minutes
Stir in the remaining 2 tablespoons of Extravagonzo Roasted Garlic Culinary Oil or Red Chili Oil and season the sauce to taste with salt and pepper
When the pasta is ready, reserve ½ cup of the cooking water and drain well
Return the pasta to the pot, set it over medium-low heat, pour in the sauce, and toss, adding cooking water as needed for the sauce to coat the pasta