Pasta Alla Puttanesca

• 3 anchovy fillets
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/4 cups water
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 cup chopped pitted Greek olives
• 2 tablespoons capers, drained and chopped
• Hot cooked pasta

1. In a large saucepan over medium heat, cook anchovy fillets in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste and seasonings.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in olives and capers; heat through. Serve with pasta.

anchovy, olive oil, garlic, tomatoes, water, tomato paste, basil, parsley flakes, salt, red pepper, oregano, pepper, olives, capers, pasta

Taken from www.tasteofhome.com/recipes/pasta-alla-puttanesca/ (may not work)