Ingredients

• 4 large vine-ripened tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, drained and coarsely chopped (3 1/2 cups)
• 1/4 cup chopped flat-leaf parsley
• 16 large black olives, (packed in brine), pitted and chopped
• 3 tablespoon capers, finely chopped
• 4 anchovy fillets, rinsed and finely chopped
• 2 tablespoon extra-virgin olive oil
• 3 large clov garlic, finely chopped
• 1/2 teaspoon freshly ground pepper
• 1 pound whole-wheat vermicelli, or spaghettini
• 1/4 cup freshly grated Pecorino Romano, or Parmesan cheese

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Cooking Directions

Step 1

Combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in a large pasta serving bowl.

Step 2

Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.

Step 3

Drain the pasta and add it to the bowl with the sauce. Toss well to combine. Taste and adjust seasonings. Sprinkle with cheese and serve immediately.