Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spaghetti, linguini, or |
| Other pasta of your choice | |
| 2 cans | Peeled italian tomatoes |
| ¼ cup | Olive oil |
| 1 teaspoon | Oregano |
| ⅛ teaspoon | Dried red pepper flakes |
| ½ cup | Tiny black Nicoise olives |
| ¼ cup | Drained capers |
| 4 cloves | Garlic, peeled and minced |
| 8 | Anchovie filets, chopped |
| ½ cup | Chopped parsley |
| 2 tablespoons | 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