Pasta Puttanesca

Ingredients

• 1 pound dried spaghetti
• 5 garlic cloves, pressed through a garlic press
• 2 teaspoons anchovy paste
• 1/4 to 1/2 tsp. hot red pepper flakes
• 1/3 c extra-virgin olive oil
• 1 (28-ounce) can whole tomatoes in juice (preferably Italian)
• 1/2 c pitted Kalamata olives, whole or sliced in two
• 2 Tbsp. drained capers
• Pinch of sugar (optional)
• 3/4 c coarsely chopped basil

Directions

1. Cook spaghetti in a pot of boiling water until done, according to package directions.
2. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp. pepper in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
3. Meanwhile, pur�e tomatoes with juice in a blender.
4. Add tomato puree to garlic oil along with olives and capers, and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
5. Drain pasta and place in a bowl. Pour sauce over top and garnish with basil and extra olives. Serve immediately.