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2 cups chopped tomatoes, pushed through a sieve

3 cloves garlic, minced

3 tablespoons capers

20 Greek olives, pitted and coarsely chopped

4 anchovy filets, rinsed and chopped

8 ounces pasta

1/2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

1/2 cup olive oil


Step 1

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.

Step 2

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.

Step 3

Toss pasta with sauce, and serve.