Puttanesca Sauce

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2 (28 ounce) cans roma plum tomatoes , broken into pieces, with juice

6 minced garlic cloves


1 cup tightly packed pitted and halved kalamata olive

2 tablespoons tomato paste

1 (13 3/4 ounce) can artichoke hearts

1 cup finely chopped onion

1/2 teaspoon dried basil

2 tablespoons drained capers

2 tablespoons minced anchovy fillets (about 8 fillets)

1/2 teaspoon dried crushed red pepper flakes

1/4 cup olive oil

1 lb hearty pasta , cooked to al dente (spaghetti, linguine, penne, etc.)

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