Salt Cod In Tomato Sauce

• 2 tablespoons olive oil
• 3 cloves garlic, lightly smashed
• 3 anchovies, or to taste
• 1 28-ounce can whole plum tomatoes, drained and chopped
• Salt and ground black pepper to taste
• 2 tablespoons capers
• 1/2 cup pitted black or green olives
• Crushed red pepper flakes to taste
• 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
• Chopped parsley leaves for garnish

1. Combine oil and garlic in a large skillet, and turn heat to medium.
2. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes.
3. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper.
4. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
5. Add capers, olives, pepper flakes and cod.
6. Cook about 10 minutes, stirring infrequently and gently, until cod is hot.
7. Taste, and adjust seasoning.
8. Garnish, and serve.

olive oil, garlic, anchovies, tomatoes, salt, capers, black, red pepper, salt, parsley

Taken from cooking.nytimes.com/recipes/6598 (may not work)