Ingredients

1/4 C olive oil

1 lg garlic clove

6 anchovy fillets

3 tsp capers drained

1/8 tsp red pepper flakes

20 black Kalamata olives

1 sm bunch of fresh basil leaves

28 oz Plum tomatos, drain, break

1/2 C finely chopped parsley

12 oz spaghetti

Grated Parmesan

Preparation

  1. Heat olive oil on low in lg skillet. Add garlic and mashed anchovies until almost dissolved.
  2. Stir in capers, red pepper and olives; cook 1 minute. Add basil and tomatos; bring to slow boil. REduce heat and simmer 10-12 minutes. Add reserved juice if too dry. Remove from heat and stir in parsley.
  3. Pour over cooked pasta. Parmesan on side.