Pasta Puttanesca

Serves 4 – 6

• 2 tbsp olive oil
• 2 32 oz. cans of tomatoes
• 1 can rolled anchovies (with capers) chopped
• 3 cloves of garlic sliced
• 1 tbsp oregano
• 1/2 cup chopped Italian parsley
• 1/2 cup pitted kalamata olives halved
• 1/4 cup red wine or port
• 1 tsp red pepper flakes
• 1 lb. pasta
• Grated parmesan cheese for garnish

Heat olive in a pan and put in drained tomatoes with red wine (or port). Add in garlic. Put in remainder of ingredients, except for pasta.   Let simmer for up to an hour.  When ready to sit down, boil pasta.  Spoon sauce on top of pasta and grate cheese.  Serve warm.

[Photo from Ruthieki via Flickr]