Spaghetti Puttanesca

Ingredients:

• 1.5 lb plum tomatoes
• 1/2 c chopped, pitted Greek olives
• 1/3 c fresh basil
• 1/3 c chopped, fresh cilantro
• 2 T olive oil
• 1-5 anchovy fillets, minced
• 1 T capers in brine
• 2 tsp minced garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1 lb cooked spaghetti

Directions:

Quarter 2 tomatoes and puree in blender. Finely chop remaining tomatoes. Combine all ingredients except spaghetti in wide bowl; let stand 1 hour. Toss with hot spaghetti and serve at once.