After opening anchovies, always keep them refrigerated, or they become mushy. Use as necessary. Freshly grated cheese may be frozen until needed.

　　

Ingredients

makes 4 servings

　　3 tablespoons extra-virgin olive oil

　　2 tablespoons finely minced garlic

　　1 can (2 ounces) anchovy fillets, undrained

　　1 can (35 ounces) Italian plum tomatoes, drained and crushed

　　1/2 cup pitted black olives (preferably imported), coarsely chopped

　　1 tablespoon drained tiny capers

　　1/4 teaspoon dried oregano

　　Pinch of dried red-pepper flakes

　　Salt and pepper, to taste

　　2 tablespoons chopped fresh parsley

　　12 ounces dried linguine, cooked according to package directions

　　Freshly grated Parmesan (optional)

　　

Step 1

1. Combine the oil, garlic, and anchovies in a small bowl; mash into a paste.

　　

Step 2

2. Place the paste in a saucepan along with the tomatoes, olives, capers, oregano, and red-pepper flakes. Bring to a boil, reduce heat and simmer, uncovered; stirring occasionally, cook until slightly thickened, about 20 minutes. Season with salt and pepper and stir in the parsley. (Makes about 4 cups of sauce.)

　　

Step 3

3. Serve the pasta in shallow bowls, topped with the sauce. Pass the Parmesan!

　　

Nutrition Per Serving

Per serving (without the Parmesan): 430 calories

　　63 g carbohydrates

　　15 g protein

　　15 g fat

　　10 mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.