Serves 4

Hay!  Don’t be put off by the anchovies.  Don’t think anchovy pizza.  In this dish they are not overpowering.  They merely add depth and richness to an otherwise rather bland creation.   Here they blend perfectly with the fresh tomatoes and other ingredients.

1 pound of spaghetti, linguini or fettuccini

2 o 3 tablespoons olive oil

2 to 3 anchovy fillets, finely minced

6 to 8 cloves of roasted garlic finely minced

2 to 3 ripe tomatoes, diced

1 tablespoon capers

About ½ cup of pitted black olives, crushed

A pinch of dry red pepper flakes

1/2 cup chopped fresh basil leaves

Salt and fresh coarse ground black pepper to taste

Toasted bread crumbs

Bring a large pot of water to the boil and add the pasta.  Reduce the heat to maintain a rolling boil and cook to desired degree of doneness.  Meanwhile, in a heavy skillet, heat olive oil over a moderate flame and add the minced anchovies and garlic.  Sauté for a minute or two and add the tomatoes, capers, olives and chili flakes.  Cook only for 3 or 4 minutes.  You want the tomatoes to remain fresh.  If it looks a bit dry add a ladle of the hot pasta water and cook for another two or three minutes.  Remove the pasta from the cooking pot with tongues and add to the sauce.  Add the basil and season to taste with salt and pepper.  Stir gently and cook for another minuite or two only.  To serve, scatter a few toasted bread crumbs and a bit of chopped basil over the top and drizzle with a bit of extra olive oil.