Cristina's Vegetarian Summer Pasta Recipe

• 1/2 c. Extra virgin olive oil
• 4 x Smashed garlic cloves
• 1 x Chopped anchovy fillet
• 1 tsp Red pepper flakes
• 2 x 14.5 ounce. can whole, peeled tomatoes
• 1/4 tsp Salt
• 1/2 c. Sliced black olives
• 1/4 c. Minced parsley
• 1 lb Cooked penne pasta
• 1/2 c. Crumbled feta cheese

Directions