1 (28 oz.) tomato puree
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tbsp. olive oil
1 clove garlic, chopped fine
1/2 c. green salad olives, chopped
1 flat can fillet anchovies
1 1/2 c. water
Sprig of fresh parsley
Dash or oregano

Saute garlic and olive oil. Drain anchovy. Add to garlic until melted. Add remaining ingredients. Cook on low heat for 1 hour. Serve over very thin spaghetti.