SPAGHETTI ALLA PUTTANESCA

1 lb. spaghetti
2 cloves garlic (or more)
2 Tbs. Olive oil
Small hot red pepper, minced
1 minced red sweet pepper (optional)
6 anchovy fillets, chopped finely
1 cup pitted kalamata olives, coarsely chopped
2 TBS capers, chopped
1 lb. meaty tomatoes, peeled and thinly sliced
Salt
1/2 cup chopped parsley

Cook spaghetti in boiling water until al dente.
While pasta is cooking, sauté whole garlic cloves in oil, add hot pepper and anchovies. Add olives, capers and tomatoes. Season to taste with salt. Simmer 10 minutes. Drain spaghetti and toss with sauce. Sprinkle with parsley. Serves 4.