This pasta is ideal for the summertime. It is quite the favorite for my kids, and I make it regularly for them. It is prepared with tangy, juicy ripe tomatoes. In addition, I add anchovies, garlic, and green olives. This combination is quite unique, enhances flavor, and provides a rich texture to the dish. Please give it a try during the summer season.

Ingredients:
1-pound short pasta, farfalle, campanelle or fusilli
2 cups ripe tomatoes, chopped
6-8 green olives
1 can, 2 oz.(56 g) flat fillets of anchovies with olive oil
3-4 garlic cloves, crushed
½ teaspoon black pepper (add more as needed)
1 large basil sprig, roughly chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon chili flakes
2 tablespoons extra-virgin olive oil, plus more for seasoning
Salt as needed

Method:
Bring noodles to boil until they are soft and tender. Set aside.

In a bowl mix together tomatoes, olives, garlic, black pepper, parsley, basil, anchovies, and salt. Then set aside.

Heat olive oil in a large skillet over medium heat. Add the prepared mixture and cook for about 4-5 minutes until fragrant and tomatoes are mashed allowing all the flavors to be infused. Remove from heat and season with salt, black pepper, and olive oil.