Fettuccini Puttanesca

1 lb Fettuccini

3 tbsp Olive Oil

2 Garlic Cloves, Crushed

4 Anchovy Fillets, Finely Chopped

4 Large Ripe Tomatoes, Coarsely Chopped

1 tbsp Tomato Paste

1 Fresh Red Chile, Finely Chopped

½ cup Pitted Kalamata Olives

1 tbsp Baby Salted Capers, Rinsed, Drained

1 tbsp Oregano, Coarsely Chopped

1 tbsp Parsley, Coarsely Chopped

Cook fettuccine in a large pan of boiling water until al dente. Drain well.

Heat oil in a large frying pan over medium heat.

Add garlic and anchovies and cook, stirring for 2-3 minutes or until anchovies dissolve.

Add chopped tomatoes

Add tomato paste, chili, olives, capers and cook for 7 minutes or until tomatoes break down slightly.

Remove from heat. Add oregano and parsley.

Divide pasta among serving bowls, add sauce, and gently toss.