Anchovy Sauce

• ⅓ to ½ cup extra-virgin olive oil
• 4 cloves garlic, chopped
• Red pepper flakes to taste

Heat the olive oil, add the garlic and the red pepper flakes, and cook for 1 minute. Add the anchovies, and let them melt into the oil. If using for pasta or vegetables add the cooking liquid before mixing in the drained pasta or the vegetables. This sauce is excellent for pasta, escarole, cauliflower, or broccoli.