Ingredients

• 1 pound spaghetti
• 2 large cans peeled roma tomatoes
• ¼ cup olive oil
• 1 t. dry oregano
• 1/8 t. dried red pepper flakes, or to taste
• ½ cup Kalamata olives
• ¼ cup drained capers
• 4 cloves garlic, chopped
• 2 cans anchovy fillets, coarsly chopped
• ½ cup chopped Italian parsley, plus some for garnish
• 2 t. salt

• Drain tomatoes, cut in half, and squeeze juice out.
• Combine tomatoes and olive oil in 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.
• Reduce heat slightly and cook for a few minutes.
• Serve over hot, cooked spaghetti, garnish with more parsley.

Comments

Serves 4.

Source

From the Silver Palate. Joy of Cooking has a much hotter version with a full red hot pepper.