Fasta Puttanesca Sauce

(No cooking Required) 

Serves 4

• 2 lbs. ripe tomatoes 
• 2 cloves garlic, minced
• 4 canned anchovies, chopped into paste 
• 1/2 tsp. crushed red pepper
• 1/2 cup oil-cured black olives, chopped 
• Salt to taste
• 3 Tbs. small capers 
• 1/2 cup extra virgin olive oil
• 1 bunch flat Italian parsley, chopped 
• 1 lb. Fasta short pasta

Remove the skins and seeds from the tomatoes and dice. Combine with the rest of the ingredients, save the pasta and the parmesan cheese. Set aside and let the flavors mingle for an hour.

Cook the pasta. Drain and toss with the sauce. Pass the cheese.

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