Pasta Puttanesca



1 pound whole grain spaghetti, linguine or angel hair pasta  (dried)
2 T olive oil
1/4 tsp. coursely ground fresh black pepper
3/4 c. kalamata olives, chopped
2 anchovies, diced
3 -4 cups spaghetti sauce
1 T. capers, chopped

Cook pasta according to package directions. While pasta is cooking, heat olive oil in a large skillet over low-medium heat. Add pepper, capers, olives and anchovies and cook for 2 to 3 minutes. Add spaghetti sauce and cook until warm. Serve sauce over pasta along with a green salad and crusty bread.

Variation: You can also add 1 pound of cooked shrimp to the sauce.