• 1 lb. (450 g) linguine
• 2 cloves garlic, finely chopped
• 1 Tbsp. (15 mL) olive oil*
• 1/4 cup (60 mL) anchovy paste
• 28 oz. (796 mL) diced Italian tomatoes
• 1/4 cup (60 mL) sliced pitted black olives*
• 1 Tbsp. (30 mL) capers, rinsed, drained
• 1/4 cup (60 mL) chopped parsley
• Salt and pepper to taste

1. Cook pasta according to package directions, reserve.
2. In a pan, cook garlic in oil without browning. Add remaining ingredients; simmer 10 minutes. Add pasta to the sauce, toss to coat well. Serve right away.

Servings: 4