Conchiglie Puttanesca (Based on Sopranos' Family Cookbook)

Ingredients

• 6 quarts water
• salt, if desired (See Notes below)
• 1/3 cup extra virgin olive oil
• 3 garlic cloves, finely chopped
• 2 (14 1/2 ounce) cans diced tomatoes, drained (I used No Salt Added)
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon fresh basil or 1 teaspoon dried basil
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 lb conchiglie (medium shells pasta)
• 12-15 black olives, oil-cured, pitted, halved lengthwise
• 1/4 cup caper, rinsed well
• 8-12 anchovy fillets, drained, chopped (I used all 12 in the flat can)
• 1/4 teaspoon red pepper flakes (See Notes)

Directions

1. 1

   Heat 6 quarts of water to boiling. Add salt to water, if desired.

2. 2

   In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.

3. 3

   Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.

4. 4

   Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (See Notes).

5. 5

   Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.

6. 6

   If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.

7. 7

   NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.

8. 8

   If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it.