4 cloves garlic, chopped
1/4 c. anchovy paste
2 tbsp. olive oil
1 (28 oz.) can ground tomatoes
1 can chopped black olives
2 tbsp. capers
1/2 tsp. hot pepper flakes
1 tsp. tomato paste
1/3 c. parsley
Salt and pepper to taste
1 lb. pasta, your choice
Grated Parmesan cheese

Put water on for pasta. In a saucepan, gently saute garlic and anchovy paste in oil (5 minutes). Add tomatoes, olives, capers, hot pepper, tomato paste and all but 1 tablespoon parsley. Cook 15 to 20 minutes. Season with salt and pepper. Cook pasta, drain and serve sauce over pasta, topped with remaining parsley. Pass around cheese. Serves 4.

Optional: brown and saute 4 chicken breasts 15 to 20 minutes. Add to sauce and simmer another 20 minutes. Serve 4. Pour over pasta.