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Pasta Puttanesca

You know the story about Pasta Puttanesca, don't you? Just in case you don't, this is called harlot's pasta, whore's pasta, working girl's pasta -- legend has it, this is the dish the prostitutes of Italy whipped together when they needed quick sustenance between engagements. True? False? Beats me. It's delicious, though, that much I do know.

Serves 4

1 lb penne (or whatever pasta you fancy)
2 T salt
1/4 cup extra virgin (yes, I see the irony) olive oil
4 cloves thinly sliced garlic
1 t crushed red pepper flakes (or to taste)
8 T capers, drained of brine, crushed (you could skip this if you must)
24 black olives
2 anchovy filets, smashed into a paste (or a quick squeeze of anchovy paste in a tube)
**3 C basic tomato sauce (see recipe)
1 bunch finely chopped flat leaf Italian parsley

In large skillet, place oil, garlic, and red pepper flakes. Cook over medium heat until garlic begins to turn light golden -- maybe 1 minute. Add capers, olives, anchovies, and continue cooking 1 minute. Add 3 cups basic tomato sauce and bring to a boil. Lower heat and simmer while you make the pasta.

Cook penne according to directions. Drain. Pour drained pasta into skillet. Turn heat up and cook 1 minute until thoroughly mixed. Stir in chopped parsley. Serve immediately.