Puttanesca Spaghetti Sauce

Ingredeints :
• 4 medium sized garlic, minced to a paste
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 4 teaspoons minced anchovies or 1 traditional sized tins
• 1 - 28 ounce can diced tomatoes
• 3 tablespoons drained capers
• 1/2 cup coarsley chopped black olives
• 1/4 cup minced fresh parsley leaves

In a separate bowl, add minced garlic with a tablespoon of water and set aside for a few minutes.

Start cooking pasta as this recipe is ready within 15 minutes.

In a large skillet, add oil, garlic mixture, red pepper flakes and anchovies over medium heat. Stirring frequently until garlic is fragrant but not brown (two to three minutes). Stir in all but 1/2 cup of the tomatoes and simmer until slightly thick, about 8 minutes.

After pasta is cooked, drain and return pasta to pot. Add remaining tomatoe sauce and toss. Stir capers, olives and parsley to pasta. Add cooked tomatoe mixture to pot and toss.

Serve immediately