3 T. olive oil
3 cloves garlic, minced
6 anchovy fillets
28 oz. diced tomatoes
8 oz. sliced black olives
1/4 capers
minced parsley
grated Romano or Parmesan cheese
Cook pasta as directed. While doing that, heat the olive oil, saute garlic (do not brown) and anchovies until the anchovies start to melt. Add the tomatoes, olives and capers and let simmer until the pasta is done cooking, about 5 minutes. Toss pasta in sauce. Sprinkle parsley and grated cheese over all.
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