CONCHIGLIE PUTTANESCA (BASED ON SOPRANOS' FAMILY COOKBOOK)

Steps:

• Heat 6 quarts of water to boiling. Add salt to water, if desired.
• In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it.
• Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat.
• Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (See Notes).
• Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes.
• If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
• NOTES: I omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! For a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
• If you want to serve the puttanesca later, allow it to cool. Rinse and drain the pasta well. Then, add the puttanesca and pasta to the Crock-Pot. Mine stayed moist and warm for the 2 hours I warmed it.