1 1/2 tb Olive oil
3 Garlic cloves — minced
3 Anchovy fillets — chopped
14 oz Italian plum tomatoes
-(canned), including liquid 1 c Pitted black olives, sliced
1/4 c Capers
1 lb Spaghetti
Chopped parsley
In a skillet, heat oil. Add garlic and anchovies; cook over low heat until almost melted. Chop tomatoes; add to skillet. Stir in olives and capers; cook for 5 minutes. Cook spaghetti according to package directions; drain. Add tomato mixture and mix well. Sprinkle with chopped parsley and serve immediately. Makes 4 to 6 servings. QUICK & EASY PASTA RECIPES (March 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.