Puttanesca

I end up making pasta at almost every meal, here is usually eaten as a first course followed by meat, chicken or fish. The internet is a great source for recipes but I also try to re-create pasta dishes I read about in magazines or have eaten in restaurants. When I am in a hurry, this dish comes together very quickly.

Puttanesca (the dog does not get any of this, too spicy)
Serves 2-4

½ box pasta
2 T. chopped black olives
4 anchovy fillets chopped
1 T. capers chopped
1 15 oz. can of chopped tomatoes
2 garlic cloves, pressed
Pinch of chili flakes

1. Put pasta water on to boil, add salt and cook pasta until almost al dente.
2. Meanwhile, sauté the garlic, chili flakes, anchovies and capers in some olive oil until fragrant and softened. (2-5 minutes)
3. Add tomatoes and cook for 5-10 minutes until the liquid has reduced slightly.
4. Add olives, give a good stir and add sauce to drained pasta, let everything cook together for a minute or two, until pasta is al dente and serve.