Penne Puttanesca

This is a slight variation on the classic. I find capers too salty on top of everything else, and opt to add capsicum instead.
 
Ingredients:
packet of penne pasta
1 capsicum, finely sliced
generous handful of kalamata olives
6 anchovy fillets
tin of crushed tomatoes
lots of garlic
lots of finely chopped continental parsley
slug of olive oil
salt and cracked pepper
parmasen to serve

Bring pasta water to the boil. While it's heating, fry up the garlic and anchovies in olive oil, add capsicum and olives and fry on high heat for a minute, then add tinned tomatoes and half the parsley and the salt and pepper, and simmer. Add the pasta to the water and cook until al dente.

Once pasta is cooked, drain and then add to sauce and stir through. Top with parmasen and devour with a glass of delicious red wine.