4 tbsp. butter
3 tbsp. olive oil
8 anchovy fillets, canned in oil, chopped
3 garlic cloves, minced
1 sm. dried hot red chili pepper, minced
3 lg. ripe tomatoes, peeled and thinly sliced
1/4 lb. Mediterranean type black olives, pitted and sliced
1 tbsp. capers, soaked in several changes of water
1 lb. spaghetti
1 tbsp. chopped fresh parsley

In a large skillet, melt butter and olive oil, add anchovies, garlic, chili pepper. Cook several minutes, stirring often. Add tomatoes, stirring often. Add tomatoes, olives, capers and cook 3 minutes. Cook spaghetti and add to sauce, also parsley. Cook 3 minutes.