Pasta Puttanesca

One taste and you'll swear you're in the south of France!

This wonderfully robust pasta dish is quick and easy to prepare.  I love it, as it tastes like a pasta version of my favorite pizza dish at Les Olivades in Waterloo, Belgium.

If you're afraid of using anchovy fillets, you must try anchovy paste (available at most good grocery stores or Italian markets) which offers the same great, salty taste of the anchovies, without the feathery little bones that turn some people off.

1 pound of linguine
2 - 20 ounce cans peeled, diced, Italian plum tomatoes
1/4 cup quality olive oil
1 teaspoon oregano
1/8 teaspoon dried red pepper flakes
1/2 cup tiny black Nicoise olives, pitted
1/4 cup drained capers
4 garlic cloves, chopped or 1 teaspoon crushed garlic
8 anchovy fillets, chopped (or a tablespoon anchovy paste)
2 tablespoons salt

While cooking pasta, drain tomatoes, and add to a large skillet, along with olive oil.  Bring to a boil.  Keep the sauce at a full boil, and add the remaining ingredients except pasta.  Reduce heat slightly, and continue to cook for a few minutes, or until as thick as you like.

Serve the sauce over the hot pasta with fresh parmesan cheese, and warm, crusty bread.