Pasta Puttanesca

Hi Guys! I have become a huge fan of this dish and I bet all of you will like it too. I didn't use actual anchovies because they look gross so I used anchovy paste and it was delicious. I guess you could just not use it, but trust me..if you like capers you'll like the paste!! It doesn't taste fishy at ALL. I used kalamata olives too, instead of black olives. yummy yum!! I used a penne pasta instead of spaghetti just because I thought it went better with the sauce. I love garlic and I love salt so this meal was perfect. Plus its low fat!! yay!

2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for passing, optional

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.
Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar. The unit price is always much less per pound and you can get just what you need for each recipe.