Spaghetti Puttanesca

Ingredients
1 lb. fresh or dried pasta, cooked
2 tbsp olive oil
4 cloves garlic, sliced thin
4 anchovies fillets
2 tsp anchovies paste
1/4 tsp crushed red pepper flakes
1 cup black olives whole or cured, rough chop
1/4 cup capers
3 cups chunky crushed tomato sauce
1 can diced tomatoes, drained
2 tsp sugar
3/4 cup fresh basil leaves
salt
pepper

Cooking Tools
Skillet/Pan

Directions
On medium heat, add olive oil to pan with garlic, anchovies fillets, anchovies paste and red pepper flakes.  Stir and cook until anchovies melt into the oil and garlic slices are tender.  Add crushed tomatoes, diced tomatoes, sugar, black olives, capers and cook on low heat until bubbly and liquid reduces a bit, about 10-15 minutes.  Toss in cooked spaghetti and fresh parsley and coat the pasta with tomato sauce and cook for additional 2 minutes until completely heated through.  Salt and pepper to taste.
Serves 4