Name: Spaghetti alla Puttanesca
Yield: Makes 6 Servings
Ingredients: 1/4 cup extra-virgin olive oil; 4 large garlic cloves, finely chopped; 1 28.2-ounce can peeled tomatoes in puree with basil; 1/2 cup Kalamata olives, halved, pitted; 3 anchovy fillets, chopped; 1 1/2 tablespoons drained capers; 1 teaspoon dried oregano; 1/2 teaspoon dried crushed red pepper; 3/4 pound spaghetti; 2 tablespoons chopped fresh Italian parsley; Grated Parmesan cheese

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