Brendan O'Connell
November 25, 2013




1/4 cup, olive oil
8 cloves, garlic – chopped
1 tablespoon, red pepper flakes (You may reduce amount if you want less heat.)
6 fillets, anchovies
1/2 cup, white wine
16 black olives
1 tablespoon, capers
2 cups, tomatoes (Canned unless you get yours from your very own garden, work best.) – chopped
1/2 cup, water
1/2 cup, fresh Italian parsley (If using dry – 1 Tablespoon) – chopped
parmesan cheese (Optional)


In a large saucepan heat the olive oil
Add garlic and cook over medium heat until golden about 30 seconds to a minute (Do not over cook, over cooking garlic bitter.)
Add red pepper flakes and anchovies stir and cook for another two minutes
Add wine and allow it to reduce slightly
Add olives, capers, tomatoes and water.
Cook on low for about 30 minutes
Serve over pasta (preferably Penne)
Plate and top with parsley and parmesan cheese

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