Linguine alla Puttanesca

Linguine in a classic southern-Italian sauce of tomatoes, black olives, capers, anchovies, garlic and oregano, finished with parsley.

Ingredients

400 g		linguine
200 g		black pitted olives
2-3		tomatoes (or 1-2 tbsp tomato paste)
2-3 cloves		garlic
2 tbsp	30 ml	olive oil
1 can		anchovies
1 tbsp	15 ml	capers
1-2 1/2 tsp	5–13 ml	oregano
to taste		salt
2-3 tbsp	30–45 ml	parsley

First prepare the sauce. Lightly fry the garlic in the heated olive oil, add the tomatoes and, when the sauce thickens a little, the chopped olives.
Just before removing from the heat, add the chopped anchovies and capers (finely chopped or minced if possible).
Season the sauce with salt if needed, flavour it with the oregano and half of the parsley and remove from the heat. While the sauce is being prepared, cook the pasta in salted water.
Drain in a colander and serve with the sauce, sprinkled with the remaining parsley.