Ingredients
3 tablespoons olive oil, divided
2 or 3 garlic cloves, minced
2 cups canned, peeled tomatoes in juice
2 oz. tin of anchovy fillets
3/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon minced fresh parsley, plus more for garnish if desired
1 tablespoon drained capers
1/4 teaspoon crushed red pepper flakes
8 ounces uncooked fettuccine or linguine
1/4 cup grated Parmesan cheese
Preparation
