3 tbsp. olive oil
2 cloves garlic, minced
1 (28 oz.) can plum tomatoes, drained
1/2 c. sliced black olives
4 anchovy fillets
1 1/2 tbsp. drained capers
1/3 c. chopped parsley, preferably flat leaf
3/4 tsp. dried oregano
1/2 tsp. dried red pepper flakes (sm. amount, very firey)
Grated Parmesan cheese

Heat oil in large skillet. Add garlic and cook over medium heat for about 1 minute. Add drained tomatoes, breaking them up with spoon. Stir in the olives, anchovies and capers. Bring to boil. Lower the heat and simmer, uncovered for about 15 minutes. The sauce should be thick. Stir in parsley, oregano and red pepper flakes and cook gently for 5 minutes more. Enough for 4 servings. Freezes well.

Spoon about 2/3 cup of sauce over each serving of cooked pasta. Serve sprinkled generously with Parmesan cheese.