Linguini Puttanesca 2 tablespoons of olive oil 1 clove of garlic, chopped 6 anchovy fillets, chopped 1 35 oz can imported italian plum tomatoes, crushed with their juices 1 tablespoon capers 12 gaetta olives, pitted 1/2 teaspoon of oregano freshly ground black pepper to taste 1 pound linguini pasta Serves 4 1.      Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned. 2.      Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer. 3.      Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes. 4.      While the sauce is cooking bring a pot of generously salted water to a boil. Add the linguini and cook uncovered over high heat until al dente. 5.      Drain pasta, toss with sauce and serve. ©2007 Torre Enterprises, LLC. All rights reserved.