Ingredients

olive oil drained from can of anchovies

4 large garlic cloves, minced

1-1/2 tsp oregano

1/8 tsp to 1/2 Tbs dried red chile pepper flakes, to taste

28 oz can peeled Italian plum tomatoes

8 anchovy fillets

8 sun-dried tomatoes, julienned

2/3 c. Nicoise or Kalamata olives, pitted

1/3/ c. capers

1/2 c. parsley, finely chopped

1 lb. fresh linguine or 8 oz. dry angel hair pasta, cooked & drained

3/4 c. Parmesan cheese, freshly grated

Preparation

  1. In a saute pan, heat olive oil and cook garlic until just pale golden. Add oregano, red pepper flakes, coarsely chopped tomatoes and coarsely chopped anchovies. Simmer 5 minutes over low heat.
  2. Add sun-dried tomatoes, olives, capers and parsley. Remove from heat and toss with cooked pasta and cheese.