• 1/3 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 anchovy fillets
• 1 teaspoon red pepper flakes
• 1/4 cup chopped parsley
• 1/4 cup basil, cut into thin strips
• 12 roma tomatoes, diced
• One 2-ounce can sliced black olives
• One 2-ounce jar chopped green olives (optional)
• 3 tablespoons capers, drained
• Freshly ground pepper, to taste
• 1 pound penne pasta, cooked

In a large saute pan heat the oil.  Add the garlic and saute over low heat until tender and lightly golden.  Add the anchovy fillets and stir to dissolve.  Add the red pepper flakes and stir to combine.  Increase the heat to medium and add the parsley, basil, tomatoes, olives and capers.  Season with pepper and simmer for 10 minutes to meld flavors.  While the sauce is cooking prepare the pasta and drain well.  Toss the hot pasta with prepared sauce.

Serve with great bread and a green salad-

PASTA PUTTANESCA