1 lb. spaghetti, linguine or other dried pasta
2 (2 lb. 3 oz.) cans peeled Italian plum tomatoes
1/4 c. good olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes, or to taste
1/2 c. thinly sliced black olives or green olives or both
1/4 c. capers, drained
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/4 c. Italian parsley, chopped

Bring 4 quarts of water to a boil, add some salt and cook spaghetti until tender but still firm, drain and transfer to 4 heated plates. While spaghetti is cooking, drain tomatoes, cut into pieces and squeeze out juice. Combine with olive oil in skillet and bring to a boil. Add remaining ingredients, stirring frequently. Reduce heat and cook until sauce has thickened. Serve immediately and garnish with additional chopped parsley. Serves 4.