Pasta Puttanesca

I made the most deliciously satisfying Pasta Puttanesca tonight.  What a great way to use up those roasted tomatoes I had in the freezer.  Now if only I had frozen some fresh parsley.  Luckily, the oregano is still growing strong outside. 

Pasta Puttanesca

Long pasta such as spaghetti
Olive oil
2+ cloves garlic, minced
Parsley, chopped
Capers
Anchovy paste or fish sauce
Oregano
Red Pepper flakes
Tomatoes (defrosted or canned)
Parmesan, grated

Bring water to boil and cook pasta to 'al dente' directions. 

While the pasta cooks, saute the garlic until fragrant.  Add herbs, capers, and anchovy paste and saute for two more minutes.  Add tomatoes and simmer for 5 minutes.  Combine with drained pasta and top with grated cheese.