10-12 fresh Roma tomatoes, chopped
1/2 c. flat leaf Italian parsley, chopped
6 cloves garlic, finely chopped
1 sm. can anchovy fillets, chopped finely
3 tbsp. capers with juice (small capers)
1/3 tsp. red pepper flakes, crushed
1 c. sliced black olives or Greek oil-cured olives
1/2 c. or more olive oil
1 tbsp. Balsamic vinegar
2 tsp. lemon juice
Spaghetti or angel hair pasta

Mix garlic, anchovy fillets, capers with juice, pepper, olives, oil, vinegar and lemon juice. Add to tomatoes and parsley. Serve over pasta, cooked al dente accompanied by a Hearty Burgundy or Chianti.