Instructions

• Pour the olive oil into large saute pan, big enough to hold all the pasta later. Add the garlic, and let cook for 2 minutes until softened. Don’t let it brown. Add the red pepper flakes, olives, capers and anchovies. Let cook another 3 minutes, until the anchovies dissolve. Add the tomatoes, along with their juices, and let bubble for 10 minutes, or until the sauce has thickened a bit. Taste and adjust for salt (since the anchovies are pretty salty, you probably won't need to add any more) Turn off heat until pasta is about ready.
• In the meantime bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain and add the pasta to the saucepan, stirring over medium heat, to coat well. Turn off heat, toss with parsley and a drizzle of your best olive oil. Serve.