Fusilli Puttanesca - California Ripe Olives

Ingredients

• 2 tablespoons olive oil
• 6 cloves garlic, thinly sliced lengthwise
• 1 (28 oz.) can tomatoes, chopped
• 1 cup California Black Ripe Olives, sliced
• 1/2 cup red wine
• 3 tablespoons tomato paste
• 1 tablespoon chopped capers
• 1 1/2 teaspoons anchovy paste
• 1 1/2 teaspoons chopped oregano
• 1/4 - 1/2 teaspoon dried red pepper flakes
• 10 ounces whole wheat fusilli pasta, cooked