Pasta With Fresh Puttanesca Sauce

• 8 ounces dried vermicelli
• 1 tablespoon olive oil
• 3 cloves garlic, pressed or minced
• 1 can (2 oz.) anchovies, drained and minced
• 1 1/2 pounds Roma tomatoes, cored and cut into 1/2-inch cubes
• 1 can (2 1/4 oz.) sliced ripe olives, drained
• 3 tablespoons drained capers
• 3/4 to 1 teaspoon hot chili flakes (optional)
• Grated parmesan cheese
• Salt and pepper

1. In a 5- to 6-quart pan over high heat, cook vermicelli in about 3 quarts boiling water just until barely tender to bite, about 7 minutes.
2. Meanwhile, in a 10- to 12-inch frying pan, combine oil and garlic. Stir over medium-high heat until garlic is soft but not brown, about 1 minute. Mix in anchovies.
3. Turn heat to high. Add tomatoes, olives, capers, and hot chili flakes to pan and stir until tomatoes are hot, about 3 minutes.
4. Drain pasta and pour into a large bowl. Spoon tomato sauce over pasta and mix. Add cheese, salt, and pepper to taste.

vermicelli, olive oil, garlic, anchovies, tomatoes, olives, capers, hot chili, parmesan cheese, salt

Taken from www.myrecipes.com/recipe/pasta-with-fresh-puttanesca-sauce (may not work)