Serves 4
| Salt, to taste | |
| 1 | pound dried penne pasta |
| 1/4 | cup olive oil |
| 2 | cloves garlic, chopped |
| 2 | anchovy fillets, chopped |
| 1 | cup pitted black olives |
| 2 | tablespoons salted capers, rinsed in cold water |
| 1/2 | teaspoon crushed red pepper |
| 1 | can (28 ounces) imported plum tomatoes, drained and chopped |
| 3/4 | cup freshly grated Parmesan (for serving) |
2. Meanwhile, in a large flameproof casserole, heat the olive oil over medium heat. Add the garlic and cook for 2 minutes. Add the anchovies, olives, capers, and red pepper . Cook for 1 minute.
3. Add the tomatoes and cook, stirring occasionally, for 5 minutes until the sauce is just thick enough to stick to the sides of the pan.
4. Add the cooked pasta to the sauce. Toss gently and spoon the pasta into bowls. Serve with grated Parmesan. Jonathan Levitt 
© Copyright 2009 Globe Newspaper Company.
