I really love this recipe because it is so yummy, quick and it makes my husband happy. Also it can be made solely out of pantry and fridge-door ingredients. This sauce does require that you like anchovies. If you've never tried 'em, don't knock 'em.
3-4 T. olive oil
3-4 cloves of garlic sliced
1 24 oz. can diced tomatoes (with juice)
1 T. tomato paste (optional if you want sauce thicker)
8 wee little anchovy fillets (they come in a cute little tin), minced
20-25 kalamata olives, halved (this is not as many as it seems)
3 T. capers, rinsed if you want
hefty pinch of crushed red pepper
salt to taste
chopped parsley (optional as it is a non pantry ingredient)
grated Parmesan cheese
Saute garlic until just golden in hot oil (heated over med heat), add tomatoes and simmer 5 minutes. Add anchovies, tomato paste, olives, capers, red pepper and salt. Simmer 10 minutes more. Stir in parsley if using. Serve over linguine or other pasta and sprinkle with cheese.
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