Pasta Puttanesca

Directions

1. 1
   Set a medium pot over medium-low heat. Pour in the entire tin of anchovies, olive oil and all. Add the chopped garlic and cook for a couple of minutes, stirring and mashing the anchovies against the bottom of the pan to break them up, until the anchovies have all but melted away.
2. 2
   Add the tomato paste and red pepper flakes and cook, stirring, for one minute.
3. 3
   Add the canned tomatoes, olives, capers, cheese rind and black pepper. Simmer the sauce, stirring occasionally, for about 20 minutes, until thickened slightly.
4. 4
   Meanwhile, bring a large pot of very well salted water to a boil and cook pasta until al dente according to package directions. 
5. 5
   Drain pasta, reserving 1/2 cup of the cooking water.
6. 6
   Pour drained pasta and reserved 1/2 cup of cooking water into sauce pot and toss to coat.
7. 7
   Spoon into bowls and serve with grated cheese to pass at the table.