Ingredients:
1 (2 ounce) bottles flat anchovies
olive oil
2 cloves garlic, smashed
1 1/2 cups drained canned plum tomatoes, chopped
1/3 cup kalamata olives, pitted
1/4 cup minced parsley
1 lb capellini
Directions:
Pour oil from bottle of anchovies into 1/3 cup measuring cup; add olive oil to reach 1/3 cup.
Cook garlic cloves in oil over moderately-high heat until golden – discard garlic; add 8 anchovy fillets, or to taste and simmer, stirring, until the anchovies dissolve.
Add tomatoes and olives and simmer 5 minutes, or until thickened slightly; stir in parsley and season to taste.
Cook capellini until al dente and toss with sauce.
Serve immediately.
Servings: 4-6
Time preparation: 5 min.
Time total: 30 min.