Pasta Puttanesca

I love spicy food and this spin on basic pasta and tomato sauce packs as much flavor as it does heat. This variation was adapted from an awesome cookbook called Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World by Robin Robertson:

2 tablespoons olive oil

1 tablespoon (or more) chopped garlic

2 14.5 oz cans stewed tomatoes (with their juice)

1/2 teaspoon dried oregano (or twice as much fresh)

1/2 teaspoon dried basil (or twice as much fresh)

1/2 teaspoon red pepper flakes

liquid smoke, to taste

1 14.5 oz. can black olives, drained and sliced

3 teaspoons capers, rinsed and drained

1/4 cup white wine

2-3 tablespoons chopped fresh parsley

1 package of pasta

Heat olive oil in saute pan over medium heat. Add garlic and saute for a minute or so. Add tomatoes (with their juice), oregano, basil, red pepper flakes and liquid smoke. Mix well and simmer 20 minutes to reduce. Meanwhile, in a large pot, bring to boil water and add a dash of salt. Cook pasta; drain. To the tomato mixture, add olives, capers and wine. Simmer another 10 minutes, then remove from heat, add parsley and serve with cooked pasta.