Pasta Puttanesca

By Bellacucinam

Ingredients

• 5 garlic cloves, forced through a garlic press
• 2 teaspoons anchovy paste
• 1/2 teaspoon hot red-pepper flakes
• 1/3 cup extra-virgin olive oil
• 1 (28-ounce) can whole tomatoes in juice (preferably Italian)
• 1/2 cup pitted Kalamata olives
• 2 tablespoons drained capers
• Pinch of sugar (optional)
• 3/4 cup coarsely chopped basil

Details

Adapted from epicurious.com

Preparation

Step 1

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-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Meanwhile, purée tomatoes with juice in a blender.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.