Pasta with Fresh Puttanesca Sauce

Ingredients

• 2 oz anchovies minced drained canned
• 3 tablespoons capers drained
• 3 cloves garlic minced pressed
• 1 tablespoon olive oil 
• 2.3 oz olives ripe drained sliced canned
• 4 servings parmesan cheese grated
• 8 ounces vermicelli dried
• 1.5 pounds roma tomatoes cored cut into 1/2-inch cubes
• 4 servings salt and pepper 

Equipment

• bowl
• frying pan

Directions

1. In a 5- to 6-quart pan over high heat, cook vermicelli in about 3 quarts boiling water just until barely tender to bite, about 7 minutes.
2. Meanwhile, in a 10- to 12-inch frying pan, combine oil and garlic. Stir over medium-high heat until garlic is soft but not brown, about 1 minute.
3. Mix in anchovies.
4. Turn heat to high.
5. Add tomatoes, olives, capers, and hot chili flakes to pan and stir until tomatoes are hot, about 3 minutes.
6. Drain pasta and pour into a large bowl. Spoon tomato sauce over pasta and mix.
7. Add cheese, salt, and pepper to taste.