- 4 large vine-ripened tomatoes, cored and coarsely chopped
- 1/4 cup chopped flat-leaf parsley
- 16 large black olives (packed in brine), pitted and chopped
- 3 tablespoons capers, finely chopped
- 4 anchovy fillets, rinsed and finely chopped
- 2 tablespoons extra-virgin olive oil
- 3 large cloves garlic, finely chopped
- 1/2 teaspoon freshly ground pepper
- 1 pound whole-wheat vermicelli or spaghettini
- 1/4 cup freshly grated Pecorino Romano or Parmesan cheese
- Combine tomatoes, parsley, olives, capers, anchovies, oil, garlic and pepper in a large pasta serving bowl.
- Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions.
- Drain the pasta and add it to the bowl with the sauce. Toss well to combine. Taste and adjust seasonings. Sprinkle with cheese and serve immediately.