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3 tablespoons olive oil
1 anchovy fillet
1 garlic clove, thinly sliced
scant pinch of red pepper flakes
4 Jersey tomatoes, diced
a generous handful of mint, chopped
salt and black pepper, to taste
mixed pitted olives, optional
Warm olive oil. Add garlic and red pepper flakes to skillet, then anchovy. Let anchovy disintegrate, mashing it with a wooden spoon. Do not let garlic burn. Add tomatoes to the sauce. Add olives, if using. Cook until tomatoes reduce their volume by half. Taste for salt and pepper. Add mint to the sauce. Stir. Stir in drained cooked pasta, toss, then serve immediately.
Time: 30 minutes, including prep.