Pasta Puttanesca

¼ cup extra virgin olive oil

6 cloves garlic, finely chopped or pressed

4 teaspoons anchovy paste or 1 can anchovies, chopped very fine (drain oil and keep oil on side)

¾ teaspoon hot red-pepper flakes

1 can (28 ounces) Italian crushed tomatoes

2 tablespoons tomato paste

1 cup chopped gaeta or kalamata olives

2½ tablespoons capers, drained

Splash of red wine (optional)

¼ cup chopped fresh basil

Salt and freshly ground black pepper to taste

1 pound pasta of your choice

Saute garlic in olive oil and any remaining oil left from anchovies if not using anchovy paste. Cook until garlic starts to become fragrant and gets a little color. Add crushed red pepper flakes and chopped up anchovies or if using anchovy paste, press in anchovy paste to garlic/oil mixture, stir constantly for another minute. Add tomatoes, tomato paste, olives and capers mixing constantly. Add optional splash of red wine and allow sauce to simmer 20-25 minutes over medium heat until sauce thickens. Remove sauce from heat, add chopped fresh basil. Salt and pepper to taste.

When cool, ladle into a sterilized quart jar and refrigerate. Put in a gift bag or basket with pasta and bread.

Michelle S. Miller, Bartlett