Translated literally as "whore's spaghetti", this adaptation of a traditional Neapolitan recipe is a cheap, spicy dish originally intended for quick preparation.

1 heaping tbsp. chopped garlic
2 cans flat anchovies, chopped & their oil
1 lg. Spanish or other sweet onion, chopped
1 Italian frying pepper or small bell pepper
1 can diced chili peppers, or 1 fresh hot chili, diced
2 lg. cans imported Italian plum tomatoes
2 tsp. freshly ground black pepper
2 tsp. finely chopped fresh oregano
2 tbsp. finely chopped Italian (flat leaf, not curly) parsley
1 sm. bottle capers, drained & rinsed
12 imported black olives (any good, non-salty variety), pitted & cut in quarters
12 imported green olives
Optional: Tabasco or other hot pepper sauce, to taste

1. Heat olive oil, including the oil in the anchovy cans, in large pot on medium-high heat, and saute anchovies until melted and garlic until golden (about 1 minute).

2. Saute diced onion and Italian frying or bell pepper 2 minutes, stirring.

3. Add tomatoes and their juice, smashing tomatoes coarsely as you add them, by squeezing them through your fingers. (String players can think of this step on a bonus isometric hand exercise.)

4. Add diced chiles, black pepper, oregano, parsley and rinsed capers; cook uncovered over brisk heat for 15 minutes.

5. Add chopped olives and cook 5 minutes longer.

6. Taste, and add additional hot pepper sauce if desired.

7. Toss over spaghetti, grated Parmesan in neither traditionally used nor necessary, but some people like it.

Serves one army, or one orchestra plus groupies.

Notes: This very flavorful sauce is designed for an Italian pasta/sauce ratio - rather than sauce with a little pasta. You may want to cut the anchovies in half.