Farfalle the Putanesca

Farfalle the Putanesca
ingredients:
½ pound farfalle (gratava noodles)
5 liters cold water for cooking
1 teaspoon (tsp) salt
Sauce Putanesca neat:

1 liter of homemade tomato sauce, made with 2 pounds of tomatoes peeled, seeded or
1 can of concentrated tomato sauce and more 3 cans of water
(use of tin as tomato sauce)
Boil until reduced to half
½ pound of grated onion, corn oil ½ cup
1 only white part of leeks, cut into rodelinhas
2 celery stalks without the chopped leaves, thinly sliced
1 whole medium carrot
2 cloves garlic, if old tire crumb
1 pepper finger girl seeded without the chopped ribs
1 cup (tea) of chopped parsley
1 cup thinly sliced green onions
1 cup capers
1 cup olive oil
1 cup large purple olives pitted
1 cup pitted green olives
spices:
1 teaspoon (tsp) grated ginger,
  ½ tablespoon (coffee) of crushed bay leaves, or 2 fresh or dried leaves
1 or 2 tablespoons (soup) of oregano, 1 fresh mint branch,
2 basil branches (fresh)
1 tablespoon (coffee) ground cinnamon, or
1 piece of cinnamon stick
1 tablespoon shallow sugar (if using sugar take the carrot)
Other Ingredients:

3 tablespoons (soup) anchovies (8-10 steaks) desalted,
3 tablespoons (soup) of drained tuna can,
1 glass mushrooms (champignons) medium or palm, cut into thin slices.

To Finish:
Before serving put the salsa with chopped stem (fresh) and chives.
How to Prepare:
Place in a medium saucepan oil, onion, leek, the stalk celery all cold. Fry the three ingredients, until wilted.
Add the tomato sauce (if can) add 3 cans of cold water., The ginger, cinnamon and bay leaf.
Leave the heat until a thick sauce.
When almost done, add the basil gardener without sting. Before serving remove.

Note:
No Place the mint and basil at the beginning of the recipe you will boil dry wood and will not pass the essence (flavor) for your sauce.
Just before serving add the other ingredients:

Capers, anchovies, tuna, mushrooms, olives and last virgin olive oil. Reserve.
Cook the noodles so:
Place a big pot 5 liter cold water with an oil wire.
Once boiling put the noodles leave on heat until
"Al dente" for about 10 'minutes.
If you do not have to own pot to cook the noodles to pass an aluminum rack.
Turns out the pasta in the sauce, mix well, add and finally oregano and parsley and chopped chives.
Serve in a white china platter.