4 garlic cloves, minced
1/2 tsp. dried red hot pepper flakes
1/4 c. olive oil
1/3 c. minced fresh parsley leaves
4 drained canned Italian tomatoes, chopped fine (including 1/3 c. of the juice)
4 flat anchovy fillets, drained and minced
6 Mediterranean-style brine-cured black olives, minced
2 tsp. drained bottled capers
1/2 lb. spaghetti or pasta of your choice
2 Tbsp. freshly grated Parmesan cheese

In a skillet, cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds; stir in the parsley and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of boiling salted water, cook the pasta until it is al dente; drain it and in a bowl, toss it with the sauce. Sprinkle with the Parmesan cheese. Serves 2 to 4.