1 lb. spaghetti
2 (2 lb. 3 oz.) cans peeled Italian tomatoes
1/4 c. olive oil
1 tsp. oregano
1/8 tsp. dried red pepper flakes
1/2 c. tiny black olives
1/4 c. drained capers
4 garlic cloves, chopped
8 anchovy fillets, chopped
1/2 c. chopped parsley (addition for garnish)
2 tbsp. salt

1. Bring 4 cups water to boil. Add salt and stir in spaghetti. Cook until tender but still firm. Drain immediately and transfer to 4 heated plates.

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

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

4. Reduce heat slightly and continue to cook for a few minutes or until sauce has thickened. Serve immediately over pasta and garnish with additional chopped parsley.