Spaghetti a la Puttanesca

A cutting board and good, heavy, broad
bladed chopping knife
A large spoon for stirring in the skillet.
A package of the spaghetti of your choice.
1-2 cloves of fresh garlic
Olive oil
Butter
Caperi, or capers, about a tablespoon,
drained.

A medium-sized bunch of Italian broad leaf parsley Prezzemolo (do not
use curly parsley) Anchovie filets - six to eight, depending on your
tolerance for the salt in them. You have to have the flavor or this is
not the right dish. Small can of sliced black olives. I've used the
canned chopped ones, but the dish looks and tastes better with the
slices, I think. A box of Pomi or pomidori Italian tomatoes (looks like a
box of Swanson Chicken Broth) or a large can of whole plum tomatoes,
peeled.

Heat the pan to a low medium heat. While it is heating, smash the garlic
with the knife (place flat on top of whole clove and give it a good rap
with your closed fist). The peel will come right off. Chop the garlic
well, but you don't need to mince. Pour about a tablespoon of oil and put
a tablespoon of butter together in the pan. Add the garlic and stir.
Don't let it brown or it will get bitter. You will have chopped the
anchovies and capers together into sort of a pile, scoop them up and add
them to the oil. Stir in the black olives. Take about a half of the
bunch of parsley and chop it quickly into small pieces, using mostly the
leaves, then stir it into the rest of the ingredients. Pour the tomatoes
into your hand and squish them through your fingers, breaking them up
well, but not mashing them to a pulp. Simmer. Right before serving on
the cooked al dente pasta, add some more chopped parsley as a garnish.
Add grated Romano or Parmesano Reggiano cheese to taste. The usual rule
in Italian cooking is that you do not use cheese on a fish dish. This is
different, however, because you can't beat it for the flavor. Toss it
together in your bowl, add a little more cheese and enjoy.

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