Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, minced
• Shake of crushed red pepper flakes
• 4 anchovies
• 1 can (28 oz) crushed tomatoes
• 2 tbsp capers
• Palmful pitted oil-cured black olives
• Palmful chopped fresh flat-leaf parsley
• 1 lb linguine, cooked al dente

Directions

1. Heat oil, garlic and crushed red pepper over medium heat in a skillet.

2. When garlic speaks, add anchovies and cook until they melt away.

3. Add tomatoes, capers, olives and parsley.

4. Add cooked pasta to pan.

5. Heat through.

6. Dump onto serving platter.

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