Spaghetti alla Puttanesca

(literally "spaghetti of the whore" in Italian)  

This is a tangy, salty sauce, served over spaghetti cooked al dente.  A chef I know says literally anything can be thrown into this sauce - whatever you have leftover or in your pantry - a veritable peasant sauce.  Recipes tend to differ based on one's tastes; ingredients usually involved are tomatoes, olive oil, olives, and garlic, and can include anchovies, capers, chili peppers, oregano, and parsley.  My taste buds liked this version, below, so much that my stomach wished I had made enough for a second helping.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp dried basil
• 1/4 tsp cayenne pepper
• 4-6 cloves garlic, finely chopped or minced
• 6 large roma tomatoes, diced
• 1/4 cup onion, finely chopped
• 1 red bell pepper, roasted/charred
• 1/3 cup black olives, pitted, halved
• 1/3 cup green olives, pitted, halved
• 2 Tbsp capers
• 1/4 cup dark balsamic vinegar
• salt & pepper to taste
• 8 oz. (4 servings) spaghetti, uncooked

Directions

• char the skin of one red bell pepper over gas stove flame or in oven broiler, turning occasionally to char all sides equally. set aside to cool.
• heat oil in medium sauce pan over med-low flame and add herbs, cayenne, and garlic for 1 minute, then add tomatoes and onion.
• remove core and seeds from bell pepper and slice into 1/4-inch strips and then into 1/2-inch pieces. add to sauce. 
• add olives, capers, and vinegar and simmer for 60 minutes, stirring occasionally.  add tiny amounts of water if the sauce becomes too dry or sticks to the bottom of the pan.
• taste the sauce before adding any extra salt!  the olives usually contain enough salt that will permeate into the other ingredients after simmering.  
• serve over spaghetti cooked al dente (about 9-11 minutes in boiling water).
• ENJOY!
• Even better as leftovers!