Instructions: Bring 6 quarts water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch skillet, large enough to hold the cooked pasta and sauce, place oil, garlic and red pepper flakes. Cook over medium heat until the garlic just begins to turn light brown (about 1 minute). Add capers, olives and crushed anchovy filets and continue cooking 1 minute. Add 3 cups Basic Tomato Sauce and bring to a boil. Lower heat and cook on a simmer while you prepare the pasta.

Add penne to salted boiling water and cook 8 to 11 minutes, stirring occasionally to prevent sticking, until the pasta is al dente. Drain the pasta in a colander over sink and pour pasta into the sauce pan.

Turn heat up to medium and cook pasta and sauce together 1 minute until thoroughly mixed. Quickly stir in the chopped parsley. Pour into warmed serving dish and serve immediately.

This recipe yields 4 servings.

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