preparation
In a skillet, cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds; stir in the parsley and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of boiling salted water, cook the pasta until it is al dente; drain it and in a bowl, toss it with the sauce. Sprinkle with the Parmesan cheese. Serves 2 to 4. |