Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: on medium low, first add in the anchovies and oil until nearly dissolved. add in minced garlic and red pepper flakes. cook for a minuet to remove raw garlic flavor. add in pitted, chopped olives, and rinsed capers. stir and continue to sauté. after about three minuets, add in tin of tomatoes. break up some of the tomatoes with a fork. cook in a large pot uncovered until reduced. when the sauce begins to look red brown, taste for salt and heat. adjust to taste. let cook until the sauce is reduced and thickened.

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.