Puttanesca Sauce

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1 tbsp extra-virgin olive oil

4 minced cloves of garlic

1/2 tsp dried oregano

1/4 tsp hot pepper flakes

4 anchovy fillets , (or 2 tsp/10 ml anchovy paste)

1 can (28 oz/996 ml) tomatoes

1/2 cup oil-cured olives , halved and pitted

2 tbsp drained rinsed capers

1/4 cup chopped fresh parsley

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