Pasta Puttanesca

This turned out to be perhaps my favorite pasta sauce so far. It's pungent with a strong flavor of good olives, capers and anchovies. Try it, and try to stick to a brand of anchovies you know not to have sharp little bones in them. The last batch I tried, not the one pictures here, was borderline dangerous.

Ingredients
0.25 cup extra virgin olive oil
14 oz petite diced tomatoes
2 tbsp tomato paste
1 tsp sugar
2 tbsp capers
0.5 cup calamata olives
1 can anchovy fillets
4 cloves garlic
0.5 tsp pepper flakes

Preparation
Mince the garlic. Open the cans and drain the tomatoes and anchovies.

Dice the olives into large chunks.

Mash the anchovies.

Heat the olive oil in a large skillet, add the garlic and sizzle for about 30 seconds, until fragrant, add the pepper flakes for about 10 seconds.

Add the tomatoes and anchovies. Simmer for about 10 minutes.

Add in the capers and olives. Mix and simmer for 1-2 minutes.

Serve with freshly cooked angel hair pasta, for four people. Don't rinse the pasta, and set aside a quarter cup of water from cooking it.

Drain the pasta and add the water you saved to half of the sauce. Toss the pasta with the watered sauce, distribute onto plates. Distribute the remaining sauce on top of the pasta.

Shred freshly grated parmesan on top. Serve!