recipe by Lori Ross

For 1 lb. penne or fusilli pasta cooked:

2 cloves chopped garlic

¾ cup olive oil

4 large ripe tomatoes chopped

2 cups shredded basil

4 chopped anchovies

½ cup pitted black olives

3 tbsps capers

½ tsp crushed red pepper

Salt and pepper to taste

Mix ingredients and let marinate at room temperature for one hour or more.

Cook pasta, drain, and mix with 3 Tbsps olive oil, then toss with sauce.

Serve at room temperature.