Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil
1 lg Garlic cloves, peeled
6 Fillets of anchovies,
-drained
3 Heaping teaspoons capers
1/8 ts Crushed red pepper flakes
20 Black kalamata olives,
-pitted
1 sm Bunch fresh basil leaves
28 oz Plum tomatos, drain, break
-up with hands
1/2 c Finely chopped parsley
12 oz Spaghetti or 1 lb. fresh
-pasta
Grated parmesan or pecorino

1. Heat the olive oil over low heat in a large skillet. Add the
garlic and mashed anchovies, stir until almost dissolved, about 5
minutes.

2. Stir in the capers, red pepper and olives; cook 1 minute. Add the
basil and tomatoes; bring to a slow boil. Reduce the heat and simmer
10-12 minutes. Add a little of the reserved juice if the sauce seems
too dry. Remove from the heat and stir in the parsley.

3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.

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