1 lb. thin spaghetti
2 tbsp. green olive oil
3 cloves garlic
1/4 tsp. crushed red pepper
6 black olives
1/4 c. fresh parsley, chopped
1 c. plum tomatoes, diced
1/2 tbsp. Italian herb seasoning
3 tbsp. capers
2 anchovy fillets
1/2 c. Romano cheese

In large saute pan, cook garlic and pepper for 3 minutes. Add tomatoes and other ingredients, except cheese. Cook 6 minutes. Cook pasta. Drain and place in bowl. Mix with sauce. Sprinkle with Romano cheese. Serve pronto.

Recipe named for "the girls" of Via Veneto in Rome.