Bucatini alla Puttanesca
Ingredients
- 4 anchovy fillets, chopped
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon finely chopped garlic
- 2 cups coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice
- ⅛ teaspoon salt plus 1 tablespoon, divided
- 12 ounces bucatini pasta or spaghetti
- 8 black olives, Kalamata or Greek, unpitted
- 1 tablespoon capers, rinsed
- 1 teaspoon coarsely chopped fresh oregano
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