Puttanesca

Garlic
28 oz. can of whole tomatoes
8 oz. can of tomato sauce
1/4 cup olive oil
1 t oregano
1 t red pepper flakes
1 can anchovies, drained
1 T capers, heaping, drained
15 pitted olives, halved or quartered
1 lb. spaghetti

• In a processor, chop peeled garlic cloves and add them to the olive oil heating in a skillet.  Add the canned tomatoes to the processor, pulsing to well chopped, but not pureed.
• Add oregano, red pepper flakes  and anchovies to the garlic and oil and slowly cook, breaking up the anchovies with a spoon.
• Add the tomatoes from the processor, the tomato sauce, the capers, and the olives and simmer for 20 minutes or so.
• Toss with pasta.

This is really quick to put together and better than good.  Even if you think you don't like anchovies do not leave them out for they add umami to the sauce.  This sauce does not even remotely taste fishy. You can use any type of olive-green, black, cured, whatever. I use at least a half a head of garlic.