Was it really first made by Neapolitan prostitutes who needed a quick dinner? Who knows. Who cares. It's delicious!
1 1/2 - 2 lbs grape tomatoes
1 lb rotini, fusilli, or orecchiette pasta
3 T olive oil
3 - 4 cloves of garlic
1 T anchovy paste
1/2 t red pepper flakes
2 t fresh oregano or 1/2 t dried
1/2 c pitted kalamata olives, chopped
3 T capers, chopped
1/2 c flat leaf parsley, chopped
Process the tomatoes until chopped but not pureed. Scrape out into a mesh strainer over a bowl and let drain, pressing down solids as needed.
Start the water for the pasta and begin cooking when it boils.
Mix oil through oregano a small bowl. In a large skillet, cook the garlic mixture over medium heat, stirring for 2 minutes. Add tomato liquid a simmer for 2 more minutes. Add chopped tomatoes, olives and capers and cook for 2 more minutes. Stir in the parsley and keep the sauce warm.
Drain the pasta, reserving 1 c of the liquid. Return the pasta to the pot and top with the tomato sauce. Add as much liquid as needed and reheat gently if needed. Serve immediately.