Fusilli Puttanesca

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.

* Per serving · 4 servings · Values may vary.