14 oz. bag of Puzzle Pasta (or any one of our fun shapes, or 12 ounces bucatini or thick spaghetti)
2 pints multicolored grape tomatoes, halved
2 T. tomato paste
1/2 cup fresh basil, chopped, plus more for garnish
1/2 cup fresh parsley, chopped
24 Kalamata olives, pitted and chopped
3 T. capers
1/4 t. salt
Fresh Parmesan for topping.
Heat a large high sided saute pan over medium heat. Add oil to pan and swirl to coat. Add anchovies, oregano, and red pepper. Cook 2 minutes, stirring constantly to break up the anchovies. Add garlic and cook another 1-2 minutes, stopping as soon as you see the garlic turning brown.
Add stock and pasta to pan and bring to a boil.
Cook 8 minutes, stirring occasionally.
Add tomatoes and tomato paste.
Cook another 3 minutes or so until pasta is done and tomatoes have softened.
Remove pan from heat, add remaining ingredients, and toss to combine.
Garnish with additional fresh basil and serve Parmesan on the side.