Ingredients

1 pound penne or other pasta
3 tablespoons olive oil
3 to 4 cloves of garlic
1 teaspoon crushed red pepper flakes
4 to 6 anchovies, minced
3 pounds canned tomatoes
2 tablespoons capers
1/2 cup coarsely chopped kalamata olives
1/4 cup tightly packed italian parsley
1 tablespoon red wine vinegar
1/2 cup grated pecorino romano cheese (optional)

Cooking Instructions

Bring 4 quarts of well-salted water to a boil. Add the pasta and cook until al dente.

While the pasta is cooking, prepare the sauce. Heat the olive oil over medium heat in a large pan. Add the garlic and crushed red pepper flakes to the pan and cook for a minute or two, until the garlic is fragrant but not browned. Add the anchovies and cook for another 30 seconds or so. Add the tomatoes, along with the juices from the can, and bring to a simmer. Cook for about 5 minutes and then add the capers, olives, parsley, and red wine vinegar. Cook for another 3 minutes or so to allow all of the flavors to merge together. The sauce contains many salty ingredients so it is unlikely that you will need to add more salt, but it is a good idea to check for seasonings at this point anyway.

Drain the cooked pasta, place it in a large, pre-warmed bowl and top it with the sauce. Toss to mix the pasta and sauce together thoroughly. Garnsh the bowl with the grated pecorino romano cheese and additional chopped parsley and serve.

Makes 4 to 6 servings

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recipe courtesy of elliemay.com