And since so many of you asked for it, here it is! Enjoy!!
1 tablespoon extra virgin olive oil
3 large cloves chopped garlic (great antioxidant)
1 can flat anchovies
2 heaping tablespoons capers (pickled flower buds)
½ cup kalamata olives, pitted
1 32-ounce can crushed tomatoes
4-6 fresh basil leaves, torn
½ cup fresh parsley, chopped (curly or flat leaf)
1 pound whole-grain spaghetti or organic semolina pasta
Freshly grated parmesan cheese
Salt and Pepper to taste
Place a large skillet over medium heat, add olive oil and let heat for 1-2 minutes. Add olive oil, garlic, anchovies and capers, let cook until anchovies melt. (At this time, fill a medium to large size pot with water about 3/4 of the way up over high heat).
To the skillet, add capers, olives, crushed tomatoes, basil and parsley, stir until thoroughly combined. Lower heat to a simmer and continue cooking, stirring occasionally for approx. 15-20 minutes. Add pasta to boiling water and let cook to al dente (to the tooth is the best). Put a bowl underneath the colander and drain. Return pasta to pot, add sauce and stir thoroughly. Plate and enjoy with toasted whole-grain baguette. Buon Appetito!