Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Spaghetti, linguini, or 1/2 c Tiny black Nicoise olives
Other pasta of your choice 1/4 c Drained capers
2 cn Peeled italian tomatoes 4 cl Garlic, peeled and minced
1/4 c Olive oil 8 Anchovie filets, chopped
1 ts Oregano 1/2 c Chopped parsley
1/8 ts Dried red pepper flakes 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

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