Spaghetti alla puttanesca  half a cup extra virgin olive oil four cloves of garlic, minced five cups

Spaghetti alla puttanesca  half a cup extra virgin olive oil four cloves of garlic, minced five cups diced tomatoes  one cup of pitted kalamata olives, cut in half two tablespoons drained capers two tablespoon chopped fresh oregano, or one tablespoon dried one teaspoon crushed red pepper flakes chopped parsley grated fresh parmesan pound and a half spaghetti salt & pepper 1) Heat olive oil & garlic over medium heat 2) Add tomatoes, kalamata olives, capers, oregano, and red papper flakes. 3) Simmer, stirring occasionally, until sauce is thickened (takes about 20 minutes, depending on how ripe your tomatoes are)4) Taste, then season with salt and pepper.While sauce cooks, cook pasta to al dente and then drain.  Put pasta in bowl and add sauce, mix.  Right before serving add some chopped parsley and parmesan cheese -- source link

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