Spaghetti alla Puttanesca Recipe

3 tablespoons olive oil
2 garlic cloves, minced
2 ounces or more Calamata black olives, pitted and chopped
1 teaspoon capers, coarsely chopped
1 large fresh tomato, peeled and coarsely chopped
4 or 5 anchovy fillets, coarsely chopped
1 pound spaghettini
1/3 cup finely cbopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 teaspoon crushed pepper flakes, optional

Place the olive oil in a frying pan and add the minced garlic. When it is golden, add the olives, capers, tomato, and anchovy fillets. Stir well and heat through for about 6 minutes. Cook the pasta al dente and drain it. Place it in a warm bowl and add half the sauce. Toss well. Add the remaining sauce on top and sprinkle on the parsley with some salt and pepper to taste. Optional: Sprinkle red pepper flakes over the top before serving. Serve hot. There is no cheese used with this dish. It can also be eaten later, cold.