Aysha Puttanesca

Directions

1. 1
   add the anchovies, anchovy oil, olives, capers, garlic, and olive oil to a medium pot and sizzle over medium heat for a few minutes
2. 2
   Add the tomatoes, oregano, and pepper.
3. 3
   Mash the tomatoes using a potato masher in the pot.
4. 4
   simmer 30 minutes, stirring occasionally
5. 5
   Bring a pot of salted water to boil, and cook the pasta to al-dente.
6. 6
   Reserve 1/4 cup of the pasta water, and drain the rest of the pasta
7. 7
   Add the pasta back to the pot, and add the reserved pasta water.
8. 8
   place over low heat and stir in approximately 2 cups of the sauce, and all but a tablespoon of parsley.
9. 9
   Simmer to finish cooking the pasta and to thicken the sauce.
10. 10
    Serve in a bowl, with an extra 1/2 cup of sauce poured on top, followed by a sprinkling of parsley and parmesan