Ingredients
3 tablespoons olive oil
1 tablespoon anchovy paste
3 large cloves garlic, minced
28-ounce can whole peeled tomatoes
3 tablespoon capers
5 ounces pitted Kalamata olives, coarsely chopped
1/2 - 1 teaspoon crushed red pepper
1/2 pound pasta, your choice
Fresh grated Parmesan
Italian flat-leaf Parsley, chopped fine (for garnish)

Heat pan to medium and add olive, anchovy paste and garlic, cook about a minute.

Stir in tomatoes, capers, olives and red pepper—use back of spoon to break up the tomatoes, you want the sauce thick and chunky.

Simmer for 15 to 30 minutes and serve over cooked pasta topped with fresh parmesan and a sprinkle of chopped parsley.

Serves 4.