Pasta Puttanesca

• 1 lb dried spaghetti (or spaghettini or linguine fini)
• 5 garlic cloves, finely minced (or forced through a garlic press)
• 2 teaspoons anchovy paste
• 12 teaspoon red pepper flakes
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 13 cup extra virgin olive oil
• 1 (28 ounce) can whole tomatoes, in juice (preferably Italian, and if possible San Marzano)
• 12 cup pitted kalamata olive
• 2 tablespoons drained capers
• 14 teaspoon sugar (optional)
• 34 cup coarsely chopped fresh basil

1. Cook spaghetti in a large pot of boiling salted water (2 1/2 tablespoons salt for 6 quarts of water) until barely al dente (do NOT overcook, because it will continue to cook in the sauce.
2. ).
3. While pasta boils, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
4. Meanwhile, puree tomatoes with juice in a blender.
5. Add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready.
6. Stir in sugar, if desired.
7. Drain pasta and add to sauce.
8. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes.
9. Sprinkle with chopped fresh basil.

spaghettini, garlic, anchovy paste, red pepper, salt, ground black pepper, extra virgin olive oil, tomatoes, olive, capers, sugar, fresh basil

Taken from www.food.com/recipe/pasta-puttanesca-443894 (may not work)