Pasta Putanesca with Kalamata Olives

Ingredients:
500g tomato puree with or without crushed tomatoes
2 cloves of garlic, chopped
1 100g bottle or tin of anchovies in oil
1 medium handful of kalamata olives, pitted and chopped
20 g or so of capers
Some extra olive oil
Parmesan cheese

to about 600g of pasta (maybe 75-100g per serving)

Instructions:
Place garlic and anchovies with their oil in askillet and heat until the anchovies are breaking down. Add a bit of oilive oil and heat until very fregrant.

Add capers and olives. Cook for another minute or so. Add tomato and bring to a boil.

Simmer for about five minutes and remove from heat, and put in a bowl.

Cook pasta in salted water. Stir in sauce. Shave parmesan over the top and garnish with an olive and/or chopped parsley.