Spaghetti Alla Puttanesca, Italian Style
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extra-virgin olive oil
(chopped, NOTE, I used a 2 ounce can of Reese Rolled anchovies with capers added. Drained the anchovy oil fr)
(whole peeled italian, coarsely chopped, Do not drain! Avoid regular tomatoes. They don't hold up well in cooking, and tend to make your sauc)
(chopped small, or 1/2 tsp dried oregano)
(Rinsed well to remove the very salty brine)
(pitted and julienned, Purists use unpitted olives. I use pitted, as they're easier to work with. If you get the unpitted v)