In a skillet, saute garlic with olive oil and chili to taste, taking care that it does not get too brown
Add capers and anchovy fillets and continue cooking for two more minutes
Turn up the heat and add peeled plum tomatoes. If necessary, add salt and continue cooking on a high heat for around 5 minutes, mixing now and again and adding the olives
Meanwhile, cook pasta according to package directions. Drain pasta and dress with the sauce and a sprinkle of parsley
Ingredients
1 box of Barilla Al Bronzo Penne Rigate pasta
2 tbsp extra virgin olive oil
2 anchovy fillets in oil
1 clove of garlic, sliced
1/2 cup pitted kalamata olives, cut in two or into rounds if large
2 tbsp capers in salt, rinse off the salt in running water, course chop
18 oz peeled plum tomatoes or fresh cherry tomatoes
