Pasta Puttanesca

Ingredients

• 1 package angel hair pasta
• 4 tablespoons olive oil
• 4 teaspoons minced garlic
• 2 14.5-ounce cans Muir Glen diced tomatoes
• 1/2 cup pitted and halved black olives
• 4 anchovy fillets, finely chopped
• 2 tablespoons capers
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 tablespoons chopped fresh basil, plus more for serving
• shredded Parmesan cheese for serving

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions; drain and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add olive oil and garlic and saute 30 seconds.
3. Add tomatoes (with juice), olives, anchovies, capers, oregano and red pepper flakes. Stir to combine. Simmer until sauce thickens slightly, about 5 minutes.
4. Remove sauce from heat. Add salt and pepper to taste. Add fresh basil and stir to combine.
5. Serve pasta topped with pasta sauce. Sprinkle each serving with chopped basil and shredded Parmesan.