Pasta Alla Puttanesca - cooking recipe

Ingredients

1 large can crushed tomatoes (28 oz.)
1 c. sun-dried tomatoes
1 Tbsp. red wine vinegar
1 Tbsp. anchovy paste
1 Tbsp. capers
1 Tbsp. chopped garlic
1 Tbsp. olive oil
3 Tbsp. fresh chopped parsley
1/4 c. chopped black olives
1 tsp. oregano
1 tsp. basil
hot sauce

Preparation

Soak sun-dried tomatoes in hot water until softened, then cut into bite size pieces.
Saute garlic in the olive oil in a large saucepan.
Add the crushed tomatoes and all other ingredients, except the parsley.
Simmer about 15 minutes to blend the flavors. Add the parsley; simmer a few minutes longer.
Serve over fresh cooked pasta (penne and rotelli are recommended).