Enkastrig Spaghetti Puttanesca

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1. 1
   Heat oil in a large skillet (with high sides) over medium heat.
2. 2
   Add garlic and cook, stirring, for 2 minutes. Stir in tomato paste and continue to cook for 1 more minute.
3. 3
   Add anchovies, oregano, and 2 teaspoons capers and cook, stirring for 1 minute.
4. 4
   Add chicken broth and 1 cup water; stir scraping any caramelized bits from the bottom of the pan.
5. 5
   Add spaghetti, tomatoes and red pepper, increase heat to medium-high and bring to a boil; cook, stirring occasionally for 6 minutes.
6. 6
   Add olives and remaining 2 teaspoons capers, cover pan and reduce heat to medium.
7. 7
   Cook until pasta is al dente and tomatoes have softened, about 5 to 6 minutes.
8. 8
   Remove from heat and stir in parsley.
9. 9
   Serve with more crushed red pepper if desired.