Ingredients
2 T. Olive oil
1 (2 oz.) can anchovies drained
2 t. minced garlic
2 T. capers drained
2 cups diced fresh or canned tomatoes drained
1/2 c. fresh parsley chopped
Fresh ground black pepper
Preparation
Heat the olive oil in a skillet over medium high heat. Add the anchovies and stir until they start to dissolve about 30 seconds. Add the garlic and saute another 30 seconds. Add the capers and tomatoes. Saute 2 minutes more. Remove from heat, and add the parsley and pepper to taste. Serve over spaghetti makes 2 servings.
