Farfalle With Putanesca

Farfalle with PutanescaIngredients:½ pound of farfalle (pasta gratava)5 gallons of cold water to the cooking1 teaspoon (tsp) saltSauce:1 liter of homemade tomato sauce, or1 can of tomato sauce concentrate and 3 more cans of water(Use as tin tomato sauce)½ pound of grated onion, ½ cup corn oil1 leek white part only, cut into rodelinhas2 stalks celery without leaves chopped into thin slicesSeasonings:1 teaspoon (tsp) grated ginger,
 ½ teaspoon (coffee) bay crushed, or 2 fresh or dried leaves1 or 2 spoons (soup) of oregano, 1 sprig of fresh mint,2 twigs of basil (fresh)1 tablespoon (coffee) ground cinnamonOther Ingredients:
2 tablespoons capers,3 tablespoons (soup) anchovies (8-10 fillets) desalgado, 3colheres of (soup) of drained tuna, 2 tablespoons olive oil½ cup of chopped black olives1 glass mushrooms (champignons) average or cabbage, cut into slices
To Finish:2 tablespoons chopped parsley (fresh)How to Prepare:Put the oil in a medium saucepan, onion, leek, celery stalk all the cold. Fry the three ingredients until wilted.Add the tomato sauce (if tin) add 3 cans of cold water., The ginger, cinnamon and bay leaf.Leave the fire until getting a thick sauce.When almost done, add the basil gardener without sting. Before serving remove.
Note:Do not Put the two ingredients at the beginning of the recipe you will boil dry wood and will not pass the essence (flavor) to your sauce.Just before serving add the other ingredients:capers, anchovies, tuna, mushrooms, olives and last virgin olive oil. Reserve.Put in a big cauldron 5 liters of cold water, with a thread of oil. Once boiling put the noodles leave the fire until "al dente" for about 10 'minutes.If you do not have a pot to cook the pasta espagueteira pass to a colander aluminum.Throw the pasta in the sauce, mix well, add the oregano and parsley.Serve in a plate of steel or white china.