Puttanesca Sauce

This is a quick, easy way to
use that summer tomato surplus.
A light version of the classic
anchovy-flavored puttanesca sauce.
Instead of using a cooked tomato
sauce base I barely heat diced
fresh tomatoes with the seasonings.
Use this sauce on cooked spighetti.

Ingredients:
1 tablespoon olive oil
3 cloves garlic, pressed or minced
1 can (2 oz.) anchovies, drained and minced
1 1/2 pounds Roma tomatoes,
cored and cut into 1/2-inch cubes
1 can (2 1/4 oz.) sliced ripe olives, drained
3 tablespoons drained capers
3/4 teaspoon hot chili flakes
Grated parmesan cheese
Salt and pepper

Directions:
In a 10- to 12-inch frying pan,
combine oil and garlic.
Stir over medium-high heat until
garlic is soft but not brown,
about 1 minute. Mix in anchovies.
Turn heat to high. Add tomatoes,
olives, capers, and hot chili flakes
to pan and stir until tomatoes are hot.
Spoon puttanesca sauce over pasta and mix.
Add cheese, salt, and pepper to taste.