1 lb Spaghetti, linguini, or
Other pasta of your choice 2 cn Peeled italian tomatoes
1/4 c Olive oil
1 ts Oregano
1/8 ts Dried red pepper flakes
1/2 c Tiny black Nicoise olives
1/4 c Drained capers
4 cl Garlic, peeled and minced
8 Anchovie filets, chopped
1/2 c Chopped parsley
2 tb Salt
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook
until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise
into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has
thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook