b'I N G R E D I E N T S Pasta with Capers, Anchovies and TomatoesPasta Contadina6 tablespoons olive oil8 garlic cloves, thickly sliced 1 tablespoons anchovy paste3 tablespoons chopped basil, In a large saut pan, cook the olive oil and garlic over medium heat until the garlic divided begins to brown, about 2 to 3 minutes. Add the anchovy paste, 1 tablespoon of theteaspoon red pepper flakes basil, and the red pepper flakes. Cook, stirring well, for 2 more minutes. Add the 5 fresh tomatoes, peeled, tomatoes and cook, stirring well, for 3 more minutes. Add the capers, bring to a boil, seeded and diced4 tablespoons capers, drained and then simmer for 20 minutes, stirring every 10 minutes. Add salt and pepper 1 pound of pasta, such as to taste.spaghei, linguine orperciatelli Cook the pasta in the boiling water according to the directions on the package. 6 tablespoons grated RomanoDrain well and return to the pot.cheeseSalt and pepper to taste Pour the sauce over the pasta and cook, stirring, over medium heat for 3 to 5 minutes until the sauce is absorbed. Add the Romano cheese and the remaining 2 tablespoons fresh basil; toss well and serve.17'