Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
3 Cl Garlic; minced
2 oz Anchovies; drained
6 c Tomatoes, peeled; pureed
1 c Green olives; pimiento-stuff
1/2 c Black olives; chopped
2 tb Capers
1 ts Basil leaves; crumbled
1/4 ts Hot pepper flakes; or to tas
1/4 c Chopped parsley
1 1/2 lb Vermicelli

Heat the oil in a large heavy saucepan and saute the garlic until
pale gold in color. Add the anchovies and stir, breaking them apart
with the back of a wooden spoon. When the anchovies have dissolved,
add the tomatoes and bring quickly to a boil. Reduce heat and simmer
for 10 minutes, stirring occasionally. Stir in green and black
olives, capers, basil and hot pepper flakes to taste. Bring to a
steady, gentle simmer and cook for 15 minutes. Adjust seasonings.
Stir in the parsley and cook until the sauce has thickened. Cook the
vermicelli according to directions until al dente. Drain. Toss with
enough of the sauce to coat the pasta well.
Serve any remaining sauce on the side.

Serves 6-8.

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