1. In a pan put olive oil, red pepper, and garlic and sauté briefly. 2. Add anchovy paste to the pan before the garlic starts coloring. 3. Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high. 4. Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 - 15 minutes. 5. Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley. 6. Sprinkle with parmesan cheese if preferred. ---------------------------------------------------------------------------
Nutrition
Ingredients
