Pasta Puttanesca Match with Terrunyo Carmenere

¾ cup olive oil
4 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped (optional)
2 tablespoons tomato paste
4 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper to taste
1 lb. pasta

Heat oil in a skillet over low heat. Add garlic, and sauté until fragrant. Add tomatoes, and cook 5 minutes.

Stir in anchovies, and then tomato paste. Add capers, olives, red pepper flakes, salt and pepper. Cook 10 minutes, stirring occasionally.

While the sauce is simmering, bring pot of water to a boil. Add pasta. Stir occasionally. Test until there is a only a bit of resistance in the center of pasta, in other words, until it is ‘al dente’. Then with a slotted spoon, add pasta to sauce and stir. This will incorporate the flavorings of the sauce into the pasta. Heat them together for 1 minute and serve.