1. In a large, deep skillet, heat olive oil over medium heat. Add Garlic, anchovy paste, and crushed red pepper. Sauté for 2-3 minutes until the garlic is golden brown.
2. Pour in the crushed tomatoes, undrained whole peeled tomatoes, olives, and capers. Use a wooden spoon or fork to roughly break up the whole tomatoes and olives.
3. Stir in 2 cups water and bring to a simmer. Add dried pasta to the skillet, using tongs to gently work the past into the liquid until submerged.
4. Cover and gently simmer for 1-15 minutes, stirring twice during cooking, until pasta is al dente.
5. Serve in bowls, with additional basil or parmesan, if desired.
This is another dish you wan to eat immediately. One pot Puttanesca can get “soggy” if you leave it in the pot too long. Crushed red peppers to taste. I actually like my sauce more on the spicy side, so I always add more than I call for. You can never have enough basil. Having fresh Italian Parsley for garnish adds a nice flavor. You may even want to rough chop it and add a little more 😊