No special culinary equipment is required for this classic Italian pasta preparation.
1 pound of Pasta – penne, spaghetti, or your preferred pasta
2 tbsp. Extra-Virgin Olive Oil
1.5 tbsp. Anchovy Paste
2 cloves of Garlic, chopped
1 tbsp. of Capers
½ cup of a mixture of Green and Black Olives, chopped
2 cups of Roma Tomatoes, diced (tip: for extra flavor, if you make Bruschetta for an appetizer, you can use your left-over Bruschetta in lieu of tomatoes and then add the additional chopped Roma Tomatoes to make the 2 cups)
¼ tsp. of Cayenne Pepper, or to taste
1/3 cup of Parmesan Cheese, grated
Put a large pot of water on to boil for the pasta. In a saute pan, heat the anchovy paste and garlic in the olive oil. Add the cayenne pepper to the mixture along with the capers. Add the olives and saute for a few minutes, then set aside. Cook the pasta until al dente. At the very end, add the tomatoes to the saute pan with the other ingredients, and heat over a medium heat. You do not want to over-cook the tomatoes. Drain the pasta. Add the pasta and sauce to a bowl along with the cheese and serve.