Pasta Puttanesca

1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can crushed tomatoes
1 tbsp. tomato paste
1 small pack of fresh mushrooms, finely chopped
1 medium size zucchini, finely chopped
1 tbs. tomato paste
1/2 cup Kalamata olives, halved, pitted
2 tsp. - 1 tbsp. anchovy paste, flavor to taste
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/4 to 1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti or your favorite pasta
2 tablespoons chopped fresh basil
Grated Parmesan cheese

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add mushrooms and zucchini and saute for 3 mintues. Add tomatoes with puree, tomato paste, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and basil. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.