Pasta Puttanesca

Description
Puttanesca is derived from the Italian word for a lady of the night. This dish is spicy, fast, and easy. Easy to figure out where we got the name.
 * Contributed by Catsrecipes Y-Group
 * Source: Rachel Ray
 * Serves up to 4


 * 2 tbsp extra virgin olive oil
 * 3 cloves garlic, minced
 * a shake or two of crushed red pepper flakes
 * 4 anchovies (optional)
 * 1 can crushed tomatoes (28 oz)
 * 2 tbsp capers (a palmful)
 * 1 palmful pitted oil cured black olives
 * 1 palmful chopped fresh flat leaf parsley
 * 1 pound linguine, cooked until al dente

Directions

 * 1) Heat oil, garlic, and crushed red pepper over medium heat in a skillet.
 * 2) When garlic speaks, add anchovies, if using and cook until they melt away.
 * 3) Add tomatoes, capers, olives, and parsley.
 * 4) Add cooked pasta to pan.
 * 5) Heat through.
 * 6) Dump onto serving platter.