Spaghetti Puttanesca

Ingredients

• 6-8 anchovy fillets, mashed to a paste
• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes, or to taste
• 1/2 teaspoon dried oregano (Turkish/Mediterranean variety)
• 1/4 cup capers in brine or vinegar (not rinsed), plus a little of the brine
• 4-8 garlic cloves, minced (how much is a matter of taste)
• 1 28-oz can crushed tomatoes (preferably San Marzano)
• 1/4 cup kalamata olives, pitted and sliced
• 1 pound dried spaghetti
• 2 tablespoons basil chiffonade (optional)
• salt and pepper, to taste

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