Pasta Olives 2

1/4 cup EVO oil
1 large garlic cloves, minced
6 fillets of anchovies, drained and mashed
3 heaping teaspoons capers
1/8 teaspoon crushed red pepper flakes
20 black Kalamata olives, pitted
bunch fresh basil leaves
28 oz plum tomatoes, drain, break up with; hands
1/2 cup finely chopped parsley
12 oz spaghetti or 1 lb. fresh pasta
kosher salt
parmesan

Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Once the sauce has simmered for a few minutes, add the pasta to boiling water and kosher salt, and cook it until al dente, tender but still chewy, following the manufacturer's suggested cooking time. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. Mound the pasta on individual serving plates or in shallow pasta bowls. Serve immediately, passing Parmesan cheese alongside.