This sauce is famous for a reason - it is so aromatic, so intensely flavorful, so downright delicious.  It is also extremely versatile - instead of serving on top of pasta, it can be paired with grilled or poached fish, steak or chicken; you will have very happy dinner guests.

Basil Leaves, Crushed Red Pepper Flakes, Oregano Greek

1 teaspoon olive oil
4 garlic cloves, chopped or pressed
2 28 ounce cans plum tomatoes, drained and mashed or coarsely chopped
2 - 3 tablespoons capers, drained and rinsed
1 teaspoon dried oregano greek
1 teaspoon dried basil leaves
1/4 - 1/2 teaspoon crushed red pepper flakes
1/2 cup Greek or French olives, pitted and chopped, or more to taste
1 pound dried pasta (any shape is fine)
1/2 cup coarsely chopped fresh Italian flat leaf parsley leaves, for garnish

Place a large skillet over medium low heat and when it is hot, add the oil.  Add the garlic and cook until golden, about 2 minutes.  Raise the heat to high, add the tomatoes, capers, oregano, basil and pepper flakes and bring to a low boil.  Lower the heat to low and cook until the sauce comes together, 20 – 30 minutes.

While the sauce is cooking, bring a large pot of water to a boil.  Add the pasta and cook until tender.  Drain, reserving 1/2 - 1 cup of pasta water.  Add the reserved pasta water to the tomato mixture and stir to combine.  Place equal amounts of pasta in 4 bowls and top with Puttanesca sauce and parsley.

Yield: Serves 6
Level of Difficulty: 3
Time: 45 minutes