Pasta Puttanesca

This has always been an Abba favorite, but I found the recipes for it somewhat intimidating, until I bought a huge bottle of capers at Costco.  This motivated me to try it, since those capers weren't going anywhere soon. I make it with a lot of shortcuts - pitted olives, bottled minced garlic, spaghetti sauce.  It's a spicy, tasty sauce.  Really pretty with grated Parmesan and fresh parsey.

1/2 lb pasta - penne, or your choice.
Boil water for the pasta, and start your sauce prep.

1 or 2 cans anchovies
5 garlic cloves, minced
1 can (28 oz) crushed tomatoes or spaghetti sauce of your choice
1/2 c pitted olives, sliced
1 T. drained capers
1/4 t crushed red pepper
[you can also add chopped artichoke hearts - just in case it's not rich enough for you ...]
Chopped parsley for garnish

In large skillet, over medium heat, pour the oil from the anchovies.  Add the garlic and cook a minute or two until fragrant.
Stir in the tomatoes (or sauce), capers, olives, and pepper and bring to a simmer.  Add the anchovies and break them up with the spatula.  Cook a few minutes.
Sprinkle with chopped parsley.
Serve over drained pasta.
Add grated Parmesan to taste.