1 lb. of spaghetti, linguine or thin dried pasta
2 (2 lb., 3 oz. each) cans peeled plum tomatoes
1/4 c. olive oil
1 tsp. oregano
1/8 dried red pepper flakes
1/2 c. tiny black olives
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped (optional)
1/2 c. chopped Italian parsley
2 tsp. salt

1. Bring 4 quarts water to boil in a large pot. Add salt and stir in spaghetti. Cook until tender but firm. Drain immediately when done, and transfer to 4 heated plates.

2. While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves and squeeze out as much liquid as possible.

3. 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.

4. Reduce heat slightly and continue to cook for a few minutes or until sauce has thickened to your liking. Serve immediately over pasta.

Serves 4.