Finale's Cafe Cappellini Puttanesca

Source: Chef Jamie Shrader, Finale's Restaurant, Tulsa, Oklahoma

1/4 teaspoon red pepper flakes
1 cup tomatoes, peeled and seeded
1/2 teaspoon anchovy paste
1 tablespoon minced garlic
2 tablespoons olive oil
1 1/2 ounces Chardonnay
1 cup Cappellini
1 teaspoon basil, chopped
1 tablespoon parmesan
Salt and pepper to taste

Heat in medium saut pan. Add pepper flakes, anchovy, and garlic. Add tomatoes; saut . Deglaze with wine; let simmer for 3 minutes.

Add cappellini. Stir in basil and salt and pepper to taste. Sprinkle with Parmesan.