1 lb. spaghetti, linguine or other thin dried pasta
2 (2 lb. 3 oz.) cans peeled Italian plum tomatoes
1/4 c. best quality olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes or to taste
1/2 c. tiny black Nicoise olives
1/4 c. drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 c. chopped Italian parsley, plus additional for garnish
2 tsp. salt

Bring 4 quarts water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but still firm. Drain immediately when done and transfer to 4 heated plates.

While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible.

Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.

Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional chopped parsley. 4 main-course portions.