(This recipe is adapted from one found on the Epicurious website)  Serves 6 1 pound whole wheat spaghetti 5 cloves organic garlic, minced or forced through a garlic press 1 TBSP Wild Caught Anchovy Paste 1/2 tsp hot red-pepper flakes, or to taste 1/3 cup organic extra-virgin olive oil 1 28-oz can of Muir Glen organic diced tomatoes 1/2 cup drained pitted Kalamata olives 2 TBSP drained organic capers salt/pepper to taste 3/4 cup coarsely chopped fresh organic basil Begin: Bring a large pot of salted water to boil Puree the tomatoes in a blender (I used my small food processor because my blender was broken! Boo! But it worked alright) Mince or press the garlic