Calabrian Chili Pepper Pasta

Ready in 30 minutes
Makes 8 servings

• 1 Pound regular Spaghetti, Or Pasta Of Choice

• 1 lb. GFCF Pasta

• 1 1/3 Cup Extra-virgin Olive Oil

• 5 Tab. Garlic Cloves, Finely Chopped

• 8 Anchovies In Oil

• 1 Cup Calabrian Hot Peppers

• 4 Cups Finely Chopped Canned Tomatoes

• 1/2 Cup Finely Chopped Parsley

• 2 Cups Chopped, Pitted, Kalamata Olives

• Salt & Pepper, To Taste 

TO SERVE:

• 2-3 Cups Freshly Grated Pecorino Romano Cheese

• 1-2 Cups GFCF Parmesan Cheese

Bring a large pot of lightly salted water to a boil.

While the water is heating, heat the olive oil in a pan over medium heat. Add the garlic and anchovies, and stir vigorously to break the anchovies up into a paste.
Add the hot peppers, tomatoes and parsley, and bring to a boil.
Reduce the heat to a simmer, and cook for 5 minutes.
Add the olives and stir to mix.
Taste the sauce and season with salt and pepper as needed.
Cook the pasta until it is "al dente", then drain and return to the pot.
Add a scoop of sauce to the pasta and toss to coat the pasta well.
Serve the pasta in individual bowls, with a spoonful of sauce on top.
Pass the cheese at the table for those who desire it.