Pasta Puttanesca in progress

We eat it, in spite the fact that it wasn’t tasty. The recipe needs improvement.

6 garlic cloves (minced)
1 tin flat anchovy fillets (drained)
1/2 tsp. homemade chili flakes
handful of black olives (pitted, chopped)
3 tbsp. capers
1 can diced tomatoes (drained)
1 can whole tomatoes (blended into sauce)
1 tbsp. dried oregano
black pepper
splash of olive oil
handful flat leaf parsley (chopped)
350 g bavette pasta

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
While the pasta is cooking, heat the oil in a large skillet over a medium heat. Add the garlic and anchovies and sauté until fragrant, about 1 minute. Add oregano and chili flakes, and stir in. Add the olives, capers and simmer on low heat for 15 minutes.
Combine sauce with cooked pasta and 1/4 cup of pasta cooking water. Stir in the parsley. Garnish with few olives.

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