1 T. olive oil
4 anchovy fillets, finely chopped
2 large cloves garlic, finely chopped
1/4 tsp. thyme
1/8 to 1/4 tsp. crushed red pepper flakes
1 can (28 oz.) plum tomatoes, chopped with their juice
1/4 C. Calamata olives, pitted and chopped
2 T. capers
8 oz. corn spaghetti
2 T. chopped parsley

In medium skillet, heat olive oil over medium heat. Add anchovy fillets, garlic, thyme, and red pepper and cook 1 minute or until garlic is golden brown. Add tomatoes, olives, and capers, and bring to a boil over high heat. Reduce heat to medium and cook 3 minutes or until sauce is slightly reduced and flavors are blended. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain and transfer pasta to large serving bowl. Pour sauce over pasta, add parsley and toss to combine.

Yield: 4 servings
Calories: 290
Fat: 6.7g
Fiber: 9.7g