Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Ingredients: 1 can (28 ounces) plum tomatoes in their own juice, or crushed plum tomatoes; 3 tablespoons virgin olive oil; 3 large cloves garlic, cut into pieces; 1 small red or yellow bell pepper, cored, seeded, and diced; 3 tablespoons chopped fresh Italian parsley leaves; ½ teaspoon dried oregano or 1 teaspoon fresh oregano; 3 anchovy fillets (the variety packed in olive oil), cut up; 3 tablespoons sharp-flavored black olives (such as Gaeta, Nicoise, or Kalamata) sliced off the pit; ½ teaspoon red pepper flakes; 1 tablespoon capers; salt to taste, plus 1½ tablespoons salt, for cooking pasta; 1 pound spaghetti