Spaghetti Puttanesca Recipe

Ready in: 40 minutes
Difficulty: 2/5 (1=easiest/5=hardest)
For 4 persons

Ingredients:
225 g pasta
120 ml olive oil
3 cloves garlic, minced
360 g chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
30 g tomato paste
25 g capers
20 Greek olives, pitted and coarsely chopped
2 g crushed red pepper flakes

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.
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