Puttanesca(Olive And Anchovy Pasta Sauce)

• 4 garlic cloves, minced
• 1/2 tsp. dried red hot pepper flakes
• 1/4 c. olive oil
• 1/3 c. minced fresh parsley leaves
• 4 drained canned Italian tomatoes, chopped fine (including 1/3 c. of the juice)
• 4 flat anchovy fillets, drained and minced
• 6 Mediterranean-style brine-cured black olives, minced
• 2 tsp. drained bottled capers
• 1/2 lb. spaghetti or pasta of your choice
• 2 Tbsp. freshly grated Parmesan cheese

1. In a skillet, cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds; stir in the parsley and cook the mixture for 10 seconds.
2. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute.
3. Add the anchovies, the olives and the capers and cook the sauce, stirring, for 2 minutes.
4. In a kettle of boiling salted water, cook the pasta until it is al dente; drain it and
5. in a bowl, toss it with the sauce.
6. Sprinkle with the Parmesan cheese. Serves 2 to 4.

garlic, dried red hot pepper, olive oil, parsley, italian tomatoes, anchovy, black olives, capers, pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668391 (may not work)