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Ingredients

• 1 tablespoon olive oil
• 6 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 2 anchovy fillets, rinsed and minced
• salt and black ground pepper
• 1 (28-ounce) can crushed tomatoes
• 3 cups water
• 12 ounces rotelle (3 cups)
• 1/2 cup red wine
• 1/4 to 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh basil
• 1/3 to 1/2 cup pitted Kalamata olives, roughly chopped
• 1 cup shredded or minced part-skim mozzarella cheese

Description

Serious Eats