6 Oil-packed Anchovy Fillets – drained & cut into small pieces
2 Tbspns Large Capers – drained & rinsed & chopped
1 Cup Gaeta Olives – pitted and chopped
¼ Cup Extra-Virgin Olive Oil
2 Cloves of Garlic – minced
½ Cup Flat-Leaf Parsley – minced
Fresh Ground Black Pepper – to taste
1# Linguine Noodles

Prepare the noodles as per the package instructions.

At the same time; heat up the oil in a sauce pan, and then add the garlic; sauté gently for a few minutes, until it softens and starts to turn golden. Add in the capers and olives, along with a ladle full of the boiling pasta water. Stir in the parsley and grind in some black pepper to taste. Cook on medium-low for about 5 minutes. When the pasta is almost ready to drain, take the sauce off the heat and add in the diced up anchovy fillets. Press them into the bottom of the pan with the back of a spoon and stir to dissolve them.

Drain the noodles, then toss with the sauce in a warmed serving bowl. Serve.