Salsa alla Puttanesca Tomato Sauce with Black Olives This is a particularly rich tasting sauce. The Anchovies are a essential ingredient. But don't worry. The sauce does not taste fishy, just incredibly delicious! Serve it on Spaghetti or Fusilli with Pecorino-Romano Cheese. Some cooks add a pinch or two of sugar. Beware. Tomato sauce is often tart after 10 minutes of cooking. Don't be tempted to add sugar at the beginning of the process. A chemical change occurs after about 30 minutes of cooking. The tart flavor usually disappears. If the Tomatoes are very ripe, sugar will not be necessary at all! 2 Tbls Olive Oil 4 Anchovy fillets (drained, chopped) 1 tsp fresh Garlic (finely minced) 3 1/2 - 4 cups fresh Plum Tomatoes (peeled, seeded, chopped)        OR canned whole Tomatoes        OR 6 oz can of Tomato Paste diluted in 3 cups water 1/2 tsp dried Oregano        OR 2 tsps fresh Oregano (chopped) 1/8 - 1/4 tsp Salt 1/8 - 1/4 tsp ground Black Pepper 1 - 2 Tbl Capers (rinsed, drained) 10 Black Olives (pitted, sliced) [ OPTIONAL 4 - 5 fresh Basil leaves (finely sliced) ] 1 Tbl Olive Oil 1. Heat 2 Tbls Olive Oil in pot. 2. Add Anchovies, mash with the back of a wooden spoon        to make a paste. 3. Add Garlic, saute 10 - 15 seconds. 4. Add Tomatoes, Oregano, Salt & Black Pepper        Stir, bring to boil, lower heat.        Simmer gently, uncovered about 30 minutes.        Stir once every 5 minutes or so. 5. After about 30 minutes, sauce will have thickened.        Add Capers & Black Olives.        Simmer about 5 more minutes, stirring. 6. Remove from heat,        Stir in [OPTIONAL Basil]        Stir in 1 Tbl Olive Oil.        Serve.