Ingredients

• 1/4 cup, il Fustino extra virgin olive oil
  
• 8 cloves, garlic - chopped
  
• 1 teaspoon, red pepper flakes
  
• 6 fillets, anchovies - chopped
  
• 1/2 cup, white wine
  
• 16 black olives
  
• capers
  
• 2 cups, tomatoes (Canned unless you get yours from your very own garden, work best.) - chopped
  
• 1/2 cup, water
  
• salt
  
• 1/2 cup, fresh Italian parsley (If using dry - 1 Tablespoon) - chopped
  
• parmesan cheese
  

Method

1. In a large saucepan heat the olive oil
   
2. Add garlic and cook over medium heat until golden about 30 seconds to a minute (Do not over cook, over cooking makes garlic bitter.)
   
3. Add red pepper flakes and anchovies stir and cook for another two minutes
   
4. Add wine and allow it to reduce slightly
   
5. Add olives, capers, tomatoes and water.
   
6. Cook on low for about 30 minutes
   
7. Correct seasoning
   
8. Serve over pasta (preferably spaghetti)
   
9. Plate and top with parsley and parmesan cheese