In a saucepan large enough to hold all the pasta, combine the tomato puree and olive oil. Stir in the Amore Anchovy, Garlic and Herb Pastes, the capers, and the crushed red pepper.
Bring to a simmer and cook 15 minutes, stirring occasionally, until the sauce is thickened.
Meanwhile, in a large pot bring at least 4 quarts of water to a boil. Add the spaghetti and 2 tablespoons salt. Stir well. Cook over high heat, stirring frequently, until the pasta is tender yet still firm to the bite.
Drain the pasta and add it to the sauce in the skillet. Toss well. Serve with parmesan cheese.