Spicy Tomato Sauce with Capers, Anchovies and Olives

Ingredients:

1/4 cup olive oil
6 or 7 garlic cloves
1 cup basic tomato sauce (I combine tomato paste and canned tomato chunks)
3 tablespoons capers
1/4 cup juliened kalamata olives (or whatever you prefer)
1/4 tsp. dried chile flakes
1/4 cup dried or fresh parsley
3 or 4 anchovy filets
1-2 tablespoons cream

This recipe is my version of a recipe from Alice Water's cookbook "The Art of Simple Food". I love this recipe because it literally takes less than 15 minutes to make and I usually make a double recipe so that we have leftovers for lunch the next day!

I start the recipe by getting out a cuttingboard and a couple of small bowls and mincing the garlic, draining washing and chopping the capers, draining and mincing the anchovies and juliening the kalamata olives and then bringing all the ingredients to the stovetop. This makes the cooking process a breeze.

In a saucepan over medium heat, warm the olive oil and then add the minced garlic and cook for about 30 seconds. Then add the tomato sauce, capers, olives, chile flakes and parsley and stew for about 5 minutes. When the sauce is done add the splash of cream and anchovies and stew for another minute or so.

Toss with your favorite pasta and enjoy!