3filletsanchovies rinsed and patted dry, roughly chopped
½teaspoonred pepper flakes
½cupparmesan cheesefreshly grated
Bring a pot of salted water to a boil.
Add olive oil to a large skillet over low heat.
Thinly slice the garlic, rinse the anchovy fillets, pat dry. Dice the fillets and capers. Add to the olive oil and sauté, stirring occasionally.
Add the sun-dried and crushed tomatoes and continue to sauté.
Drop the pasta in the boiling water so it is cooking while the sauce is finishing - cook the pasta until just al dente.
Remove from the boiling water and place cooked pasta directly in the sauce. Toss it really well. If you think you've tossed it enough, give it another toss. Really make sure the sauce is well distributed.
Add ¼ to ½ cup of pasta water if needed. Continue to toss the pasta and allow it to finish cooking in the sauce.
Serve with minced parsley and freshly grated parmesan cheese.