Spaghetti with Puttanesca Sauce

Since I spent a lot of time baking today, I wanted a quick and easy minute meal for dinner. This was quick, but healthy and delicious as well.

olive oil
4 cloves of garlic, chopped
4 anchovy fillets
1 large (28 oz) can crushed tomatoes
1 T tomato paste
1/4 cup black olives, coarsely chopped
1/4 cup fresh basil leaves, torn into pieces
2 T capers, rinsed and well drained
1/2 t red pepper flakes (optional)
salt to taste
hot cooked spaghetti

In a large saucepan or deep frying pan drizzled with a little oil, infuse garlic over medium low heat til fragrant. Add anchovies, stirring til dissolved.

Increase heat to medium high. Stir in tomatoes, paste, olives, basil, capers and red pepper flakes. Bring to a quick boil; cover and reduce heat to medium low, simmering about 20 minutes or til sauce is thickened, stirring occasionally.http://media-files.gather.com/images/d895/d401/d745/d224/d96/f3/full.jpg
I served the sauce over spaghetti alongside buttered peasant bread.http://media-files.gather.com/images/d894/d401/d745/d224/d96/f3/full.jpg
The recipe for the bread can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977547091&nav=MyGather

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