Josephine Fusia’s Pasta Puttanesca

1/2-cup olive oil

3 garlic cloves, finely chopped

1/2 teaspoon crushed red pepper

1 1/2 lbs. Ripe fresh tomatoes-peeled, seeded & chopped

3/4 cup black Gaeta olives, pitted

1/4 cup drained capers, rinsed

3 salt-packed anchovies, rinsed and pat dry, or 6 oil packed anchovy fillets, drained

1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish

1 teaspoon dried leaf oregano, crushed

1 1/3 lbs. Vermicelli or spaghetti

Freshly ground black pepper

In a large covered pot, bring 6 quarts of cold water to a boil for the pasta.  Meanwhile, in a noncreative skillet large enough to hold the cooked pasta, warm the olive oil over moderate heat.  Add the garlic and cook over moderately high heat for 10 minutes. 

Finely chop the anchovies and add to the skillet.  Stir in the parsley and oregano and cook for 2 minutes.  Season with salt.  Salt the boling pasta water, add the vermicelli and cook until al dente.  Drain and toss with the sauce.  Garnish with chopped parsley if desired. Serve at once and pass the pepper mill.