Here's a terrific puttanesca sauce from The Silver Palate Cookbook:

  1 lb. spaghetti, linguine or other thin dried pasta
  2    cans (2 lbs., 2 oz. each) peeled Italian plum tomatoes
1/4 c. best quality olive oil
  1 t. oregano
1/8 t. dried red pepper flakes
1/2 c. tiny black Nicoise olives
1/4 c. drained capers
  4    garlic cloves, peeled and chopped
  8    anchovy filets, coarsely chopped
1/2 c. chopped Italian parsley, plus additional for garnish
  2 t. salt

Bring 4 quarts of water to a boil in a large pot.  Add salt and stir in
the spaghetti.  Cook until tender but firm.  Drain immediately when done
and transfer to 4 heated plates.

While spaghetti is cooking, drain the tomatoes, cut them crosswise into
halves, and squeeze out as much liquid as possible.

Combine tomatoes and olive oil in a skillet and bring to a boil.  Keep the
sauce at a full boil and add remaining ingredients one at a time, stirring
frequently.

Reduce heat slightly and continue to cook for a few minutes, or until
sauce has thickened to your liking.  Serve immediately over hot pasta
with additional parsley as garnish.