Ingredients:
4 tablespoons extra virgin olive oil
1/8 teaspoon crushed red pepper flakes ( add for more heat)
2 garlic cloves, minced
1 1/2 teaspoons anchovy paste ( 1/2 tsp = 1 anchovy fillet)
1 1/2 cups tomatoes, diced ( or 14 oz can)
1 tablespoon capers, lightly washed and drained
2 tablespoons Italian parsley, finely chopped
1/4 cup black olives ( or Greek olives)
salt
1 lb spaghetti
1/4 cup parmesan cheese, grated (optional)
Directions:
In a pan put olive oil, red pepper, and garlic and saute briefly.
Add anchovy paste to the pan before the garlic starts coloring.
Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 – 15 minutes.
Cook pasta following manufacturer’s instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
Sprinkle with parmesan cheese if preferred.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.