Pasta Puttanesca

• 2 tablespoons extra virgin olive oil
• 2 -8 garlic cloves, -depending on your garlic affection. i like lots
• 1 (2 ounce) can anchovy fillets or 2 -3 anchovy fillets
• red chili pepper flakes
• 1 (32 ounce) can whole tomatoes, chopped
• 12 black olives, crushed off the pit and chopped -get good ones, not bland, boring canned ones
• 1 tablespoon capers, heaping
• 1/4 cup chopped Italian parsley
• 3 leaves fresh basil, chiffonade
• 1 lb pasta, cooked, I like noodles with this, spaghetti, capellini, spaghettini, spaghettoni, linguini, fettucci
• romano cheese or grana padano, for sprinking on top if you like

1. Heat a large skillet over medium heat and add the olive oil, garlic, anchovies, and crushed pepper.
2. Saute until the anchovies dissolve into the oil and the garlic is tender. This only takes a few minutes.
3. Add the tomatoes, olives, and capers.
4. Simmer sauce a few minutes until slightly thickened (about 6-8 min or so) and add parsley and basil.
5. *Note* If using fresh tomatoes simmer the sauce longer at this point until tomatoes have cooked down.
6. Taste for salt and add a bit of fresh black pepper.
7. Toss sauce with pasta and serve.
8. Sprinkle cheese on top.
9. Enjoy!

extra virgin olive oil, garlic, anchovy, red chili pepper, tomatoes, black olives, capers, italian parsley, fresh basil, pasta, romano cheese

Taken from www.food.com/recipe/pasta-puttanesca-209552 (may not work)