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Puttanesca w/ Homemade Fettuccini and Guanciale: SAUCE: 1/4 cup extra-virgin olive oil 6-8 garlic cloves, peeled Small package of anchovy fillets 1/4 teaspoon crushed red pepper 1 tablespoon tomato paste One 28-ounce can whole peeled Italian tomatoes with their juices, crushed by hand 7-8 basil leaves (chiffonade) 1/4 cup chopped kalamata olives 1 tablespoons capers, drained Salt and freshly ground pepper PASTA: 2 cups all-purpose flour, spooned & leveled 3 large eggs ½ teaspoon sea salt ½ tablespoon extra-virgin olive oil GUANCIALE: 8-10oz guanciale cubed, pan fried