Fusilli Puttanesca

Directions

1. 1
   Heat olive oil in a large saucepan over high heat.
2. 2
   Add the anchovies and let them dissolve in the oil for a minute.
3. 3
   Add the chilis, capers, garlic, and olives.
4. 4
   Stir and cook for about a minute.
5. 5
   Drain the liquid from the tomatoes into the saucepan.
6. 6
   Coarsely chop the tomatoes or squeeze with your hand into the saucepan.
7. 7
   Stir to heat through, season with black pepper, and lower the heat to medium.
8. 8
   Add the oregano to the sauce by rubbing it between your hands and dropping it into the tomato mixture.
9. 9
   Tear the basil leaves into the sauce.
10. 10
    Stir and taste.
11. 11
    Correct seasoning.
12. 12
    Bring 6 quarts water to a boil.
13. 13
    Add salt.
14. 14
    Add the pasta to the boiling water and cook until al dente, drain, and toss with a bit of the sauce to keep it from sticking.
15. 15
    Divide the pasta onto four or more plates and dress with the rest of the sauce.