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A super quick spicy tasty pasta recipe: Start the water first, add salt and by the time the pasta is done the sauce is ready. Best with linguini, bucatini, spagetti or chitarra. This is for 2

1/2 lb pasta

5 anchovy fillets, chopped roughly
1 T capers, rinsed, dried and chopped
2 T black kalamata olives, chopped
2 lg. cloves garlic, pressed
1 15 oz can of tomato, whole peeled
chili flakes

Saute garlic on medium with good olive oil, add chili flakes to taste, add anchovy fillets, then capers and saute until fragrant about 2-3 minutes. Add the can of tomato and let come to a simmer for 5-7 minutes until the tomato is cooked. Add olives and let warm through.

Now add drained, almost al dente pasta to sauce and coat and cook for 1-2 minutes. Add pepper and start drooling. You will make this over and over. As with any pasta containing seafood, add no parm. Enjoy and let me know if you like this.
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