Pasta Alla Puttanesca

Directions

Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm.

Drain, and transfer to heated plates.

While spaghetti is cooking, drain the tomatoes, cut them cross-wise into halves and squeeze out as much liquid as possible.

Combine tomatoes and olive oil in a skillet and bring to a boil.

Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.

Reduce heat and continue to cook for a few minutes.

Serve immediately over hot pasta and garnish with additional parsley.