Puttanesca Pasta Sauce

• 1/4 c. black olives
• 2 Tbsp. olive oil
• 2 cloves garlic, chopped
• 1 can (32 oz.) Italian style peeled tomatoes, undrained
• 1 jar roasted red peppers cut into strips
• 1 Tbsp. tomato paste
• 2 tsp. capers
• 1 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1 flat can (2 oz.) anchovies
• 2 Tbsp. chopped parsley

1. Cut olives into small pieces.
2. In large skillet, heat oil over low heat.
3. Add garlic and cook, stirring 1 minute or until golden. Stir in tomatoes with juice, roasted pepper, tomato paste, olives, capers, oregano and red pepper.
4. Cook over medium heat about 15 minutes until sauce thickens.
5. Stir in anchovies and parsley and simmer 2 minutes longer.
6. Remove from heat and cool. Serve over your favorite pasta.

black olives, olive oil, garlic, italian style, red peppers, tomato paste, capers, oregano, red pepper, anchovies, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251929 (may not work)