Pasta Puttanesca

I had posted this to my blog recently, before I knew there was a Recipes forum here:

Here's a quick, easy, delicious & healthy recipe. It's also vegetarian, which is great for Lent:

Pasta Puttanesca (8 servings, approx. 340 calories each)

2 T. extra-virgin olive oil

3 cloves garlic, minced (I use about 1 T. of the kind that comes in a jar)

1 t. anchovy paste

2 cans (28 oz. each) crushed tomatoes

24 kalamata olives, pitted & chopped

2 T. capers (drained)

salt & pepper

1 lb. short pasta (I prefer bowties or rotini)

1. In a large saucepan or Dutch oven, heat garlic, oil, and anchovy paste together over medium-high heat. As soon as the garlic starts to sizzle, add tomatoes, olives, and capers, and bring to a simmer. Continue to simmer over medium-low heat for 10-15 minutes. Season with salt & pepper to taste.

2. Cook the pasta in a separate pan according to package directions. Drain, and mix cooked pasta with sauce. Serve, and enjoy.