1 lb. linguine
1/4 c. olive oil
5 anchovy fillets, chopped
5 cloves garlic or more, to taste
2 tbsp. parsley, chopped
1/4 env. sun dried tomatoes
Salt and freshly ground pepper, to taste
1/4 c. sliced black olives

Soak sun dried tomatoes until soft. Saute garlic in oil until soft. Do not let brown. Add all other ingredients and heat until warm. Cook linguine al dente, about 7 to 9 minutes. Toss with sauce and serve with a green salad and crusty Italian bread.