Pasta Puttanesca

12 oz thin spaghetti
1/2 c olive oil
1/4 tube anchovy paste or chopped anchovies (you won't taste them too much, but you can go light on them if you want)
4 cloves garlic, crushed
1 can (35 oz) plum tomatoes, drained
1 jar (2 1/2 oz) capers, drained
1 1/2 c pitted black olives, coarsely chopped
freshly cracked black pepper, to taste
parmesan cheese to taste (fresh is much better)

1. place the oil, anchovy paste and garlic in a heavy medium size
saucepan. Mash thoroughly into a paste.

2. Add the tomatoes, capers, and olives. Stir and heat to simmering over
medium heat. Reduce heat to low and simmer uncovered for 1 hour, stirring
occasionally. Season to taste with pepper.

3. Serve over cooked spaghetti with fresh parmesan.