INSTRUCTIONS
1. In a heavy bottom pot add a lug of olive oil over low flame.
2. Add the anchovies and red pepper flakes to the olive oil and sautee for about two minutes until the anchovies start to melt into the oil.
3. Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
4. Use your hands to roughly crush the San Marzano tomatoes and add them to the pot together with the oregano. Stir well and bring to a gentle simmer.
5. Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened to your liking. Stir often.
6. Remove the sauce from flame and adjust seasonings to your taste with the sea salt.
7. Meanwhile cook the spaghetti al dente and toss them with the puttanesca sauce.
8. Serve hot, garnished with the remaining olives and fresh parsley.
