Pasta Puttanesca

1 lb. Spaghetti
1/3 cup olive oil
9 cloves garlic
3 -16 oz. cans crushed tomatoes
1 can anchovy filets, chopped
1 -6 oz. can tomato paste
1 small jar capers, drained
1/2 jar sliced Kalmata olives
1-1 1/2 tea. Crushed red pepper flakes

Heat oil in skillet. Sauté garlic, stirring, for 1 minute. Add tomatoes and cook 5 minutes, stirring occasionally. Start pot(s) of water boiling for the pasta. Add tomato paste,  capers, olives and red pepper and cook, stirring occasionally,  10 minutes. If you are serving any vegetarians,  you can take out their portion now. Add anchovies, and simmer while the pasta finishes. Once pasta is done, drain and toss pasta with sauce.

Source: allrecipes.com