FETTUCINI ALL DISPERTA
(A DESPERATE WOMAN'S FETTUCCINI)

1 pound dried fettuccini (or 1 1/2 pounds fresh)
3 tablespoons extra-virgin olive oil
1 clove garlic, whole
6 ounces peeled fresh plum tomatoes, chopped or canned
1 tablespoon chopped oregano (or 1/4 teaspoon, dried)
1 dried chili pepper, crushed
15 capers, crushed
7 or 8 small, white pickled onions, chopped
3 anchovies, packed in oil, mashed

Cook the fettuccini until tender to the bite. Drain.

Place the oil in a skillet and brown the garlic. Remove the garlic and discard.

Add the tomatoes, oregano and pepper. Cook over low heat for 15 minutes.

Add the capers, onions and anchovies; stir with a wooden spoon, cover and cook over low heat for 3 to 5 minutes.

Add the fettuccini to the skillet. Toss well to blend all ingredients, and serve hot.

Serves 6
Source: From the Tables of Tuscan Women: Recipes and Traditions by Anne Bianchi