Beth Lee Simon (Indiana University Purdue University)
1/4 cup olive oil
2 whole garlic cloves
1/4 tsp red pepper flakes
3-4 ripe plum tomatoes, chopped
15-18 Kalamata olives, pitted & halved
1 scant tsp capers
1-2 tbsp pine nuts
Approx. 3 tbsp red wine
Dried tomato bits
1/2 cup flat leaf parsley, chopped
1-2 tbsp fresh basil, chopped (optional)
1/2 lb fresh pasta (linguine noodles)
Some additional chopped flat leaf parsley
Heat the olive oil in wide saute pan. Partly smash the garlic. Add the anchovies and the garlic. Saute until the garlic cloves are lightly brown and the anchovies disintegrated. Add the pepper flakes. Add the tomatoes, olives, wine, pine nuts and capers. Simmer for 30 minutes.
Set a pot of salted water to boil for pasta.
After the sauce has simmered and melded, add the parsley (and basil) and let simmer for 10 minutes.
Cook the fresh pasta in the boiling water until al dente.
Drain and return the pasta to the pot. Toss with half of the sauce. Serve onto individual plates. Top with more sauce, and sprinkle with chopped parsley.