Pasta with Fresh Puttanesca Sauce

Ingredients

• 8 ounces dried vermicelli
• 1 tablespoon olive oil
• 3 cloves garlic, pressed or minced
• 1 can (2 oz.) anchovies, drained and minced
• 1 1/2 pounds Roma tomatoes, cored and cut into 1/2-inch cubes
• 1 can (2 1/4 oz.) sliced ripe olives, drained
• 3 tablespoons drained capers
• 3/4 to 1 teaspoon hot chili flakes (optional)
• Grated parmesan cheese
• Salt and pepper

Preparation

1. 1. In a 5- to 6-quart pan over high heat, cook vermicelli in about 3 quarts boiling water just until barely tender to bite, about 7 minutes.
2. 2. Meanwhile, in a 10- to 12-inch frying pan, combine oil and garlic. Stir over medium-high heat until garlic is soft but not brown, about 1 minute. Mix in anchovies.
3. 3. Turn heat to high. Add tomatoes, olives, capers, and hot chili flakes to pan and stir until tomatoes are hot, about 3 minutes.
4. 4. Drain pasta and pour into a large bowl. Spoon tomato sauce over pasta and mix. Add cheese, salt, and pepper to taste.