Don't be put off by the anchovies in this recipe. They disappear into the sauce, and it's a wonderful change from the usual flavors.

4 teaspoons chopped garlic
4 tablespoons olive oil
1/4 cup capers
1/2 cup pitted kalamata olives
4 tablespoons butter
1/2 cup grated Parmesan cheese
1 teaspoon chili pepper flakes
1 teaspoon black pepper
(1 can anchovies)
1 15 oz can tomato sauce
4 cups penne pasta, cooked (see below)

Sauté garlic in olive oil in a large skillet until light golden brown. Add capers, butter, olives, chili flakes, and black pepper (and anchovies if used). Sauté for 30 seconds. Add tomato sauce and cheese and cook for one minute. Add cooked pasta to sauce and toss together.

In stead of the penne, I cooked chicken and spaghetti in with it so they absorbed the flavor:

Brown chicken pieces in hot oil then place in casserole with 2 cups water and enough uncooked spaghetti for four people broken into 1 inch pieces(or corkscrew pasta).

Cover and cook in the oven or on top of the stove until the chicken is cooked through and the pasta is done, adding more water as needed.