Fusilli with Spicy Tomato Basil Sauce
Serves 4

6 TBS olive oil
1/2 small onion, chopped
2 garlic cloves, chopped
1 28-ounce can crushed tomatoes with added puree
1 cup black olives (preferably Gaeta), halved and pitted
1 2-ounce can anchovy fillets, drained & coarsely chopped
2 small dried red chilies, crumbled or 1 tsp. dried red pepper flakes
1 pound dried fusilli, penne or any short pasta
30 fresh basil leaves
1/4 cup grated Romano cheese (about 1 ounce)
Additional fresh basil leaves
Additional grated Romano cheese

Heat olive oil in heavy large saucepan over medium-low heat. Add onion and garlic and sauté until translucent, stirring occasionally, about 7 minutes. Add tomatoes and simmer 20 minutes to thicken slightly and meld flavors. Add olives, anchovies and chilies and simmer 15 minutes to meld flavors. (This recipe can be prepared 1 day in advance. Just chill and reheat the sauce before continuing).

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Stir 30 basil leaves and 1/4 cup cheese into hot sauce. Pour sauce over pasta and toss to coat. Garnish with additional basil leaves. Serve immediately, passing additional cheese separately.