1 clove garlic, sliced
1/8 tsp. red pepper flakes
1/4 c. olive oil
1 med. onion, chopped
1 tbsp. capers
6 anchovies, chopped
19 black olives (Greek style, not canned), pitted and cut in half
2 tbsp. fresh parsley, chopped
6 fresh tomatoes, chopped
1 (16 oz.) can tomato puree
Salt to taste
1 lb. spaghetti

Saute garlic in olive oil until it turns light brown. Remove and discard garlic. Saute red pepper flakes for 1-2 minutes. Add onion and saute until transparent (approximately 5 minutes). Add capers, anchovies, and olives. Saute for a few minutes. Add fresh tomatoes. Saute for 5 minutes. Add parsley and tomato puree. Simmer for about 15 minutes until tomatoes are cooked. Add salt to taste. Serve over spaghetti.