Baked Pasta Puttanesca For Two

Ingredients:
-1/4 pound linguine or vermicelli
-2 tablespoons olive oil
-3 cloves garlic, coarsely chopped
-3 anchovy fillets, chopped
-1 can stewed tomatoes with their juice
-salt
-pepper
-1/2 cup pitted kalamata olives, coarsely chopped
-2 tablespoons capers
-red pepper flakes
- 1/2 cup grated Parmesan cheese
-chopped fresh herbs

Recipe
1. Preheat the oven to 350F. Butter a shallow 1 1/2 quart casserole.
2. Bring a pot of salted water to a boil and add the pasta. Cook according to package directions. Drain and transfer the pasta to the casserole dish.
3. In a large skillet, heat the olive oil over medium heat and add the garlic and anchovies. Cook, stirring occasionally, until the garlic is pale gold. Crush the tomatoes with a fork, add to the skillet with their juice, and season with salt and pepper to taste. Raise the heat to medium-high and cook stirring occasionally, until the juices cook down and the mixture is saucy, about 10 minutes. Stir in the olives, capers, and red pepper flakes to taste. Pour the mixture over the pasta in the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5 to 10 minutes to baking time.)
4. Sprinkle the casserole with the Parmesan and bake for 15 minutes, or until heat through. Sprinkle the top with fresh chopped herbs.