Pasta Puttanesca

1 Tbsp olive oil

2 tsp anchovy paste

4 clove garlic

minced

28 oz San Marzano tomatoes

broken up with fingers

½ cup Kalamata olives

pitted and halved

3 Tbsp capers

1 tsp red pepper flakes

3 cups vegetable broth

salt

to taste

pepper

to taste

0.5 lb spaghetti

0.5 lb Gluten Free spaghetti

basil leaves

parmesan cheese

regular and GFCF

Place all ingredients but the pasta, basil and parmesan in a skillet. 

Cook over medium heat until cooked through, stirring occasionally. 

Top with the cheese and fresh basil the last few minutes of cooking.

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