Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring a large pot of water to a boil. add salt and pasta, and cook until pasta is al dente, about 12 minutes. drain. while pasta is cooking, heat oil in a large skillet over medium heat. add garlic, red-pepper flakes, and anchovies. cook, stirring, until aromatic, 1 to 2 minutes. add tomatoes (undrained), capers, and olives. bring to a boil. lower heat to a simmer, and cook, stirring frequently, until slightly thickened, about 5 minutes. stir pasta into sauce. cook, stirring, until sauce clings to pasta, about 2 minutes. stir in parsley. this can be served right away, at room temperature or it can be made ahead and chilled.

Target recipe: heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe.