Pasta Puttanesca

Yield:	4 Servings
Categories:	Pasta, Italian

1/4	c	Olive oil
1	lg	Garlic cloves, peeled
6		Fillets of anchovies, drained
3		Heaping teaspoons capers
1/8	ts	Crushed red pepper flakes
20		Black kalamata olives, pitted
1	sm	Bunch fresh basil leaves
28	oz	Plum tomatos, drain, break up with hands
1/2	c	Finely chopped parsley
12	oz	Spaghetti or 1 lb. fresh pasta
		Grated parmesan or pecorino