This recipe may be reproduced with the following credit:
Chef Silvia Bianco, www.chefsilvia.com

Putanesca Sauce

3 tablespoons of extra virgin olive oil
3-4 filets of anchovies
A pinch or two of crushed red peppers
1 clove garlic--finely chopped
1 can crushed tomatoes
3 tablespoons of capers
Season with salt and pepper
Garnish with fresh chopped parsley (optional)

In a medium saucepan (over med heat) and the oil, followed by the garlic, anchovies and red pepper. Cook for about 30 seconds and then add the tomatoes. Simmer for about 30 minutes and add the capers. Simmer for another 5 minutes and toss with the pasta.