8 oz. linguine
2 tsp. salt
1/4 cup olive oil
2 Tbsp. minced garlic
1 shallot, diced
3 tsp. anchovy paste
1/2 cup sliced pitted black olives
1/4 cup flat leaf parsley
4 Roma tomatoes, diced
1/2 cup shredded parmesan cheese
2 tsp. red pepper flakes (optional)
Bring 4 quarts of water to a boil in a large pasta pot. Add linguine and 2 tsp. salt. Boil pasta until al dente, about 10 minutes.
While pasta is cooking, heat olive oil in a large sauté pan over medium high heat. Add minced garlic and diced shallots. Sauté for 5 minutes. Reduce heat to medium. Add anchovy paste and mix well to create a creamy sauce. Add sliced black olives, parsley and diced tomatoes. Sauté another 2-3 minutes. Drain pasta and add to sauce. Toss to coat. Add parmesan cheese and toss to distribute cheese evenly over pasta. Serve pasta topped with red pepper flakes to taste and additional parmesan cheese if desired.