1 lb. thin spaghetti or capellini (angel hair)
4 cloves garlic, chopped
1/4 c. olive oil (virgin)
1 can anchovies
1 can whole plum tomatoes, sliced (save all the juice)
1 tbsp. pignoli (pine) nuts
1 sprig parsley, chopped
2 dashes crushed red pepper
7 pitted black olives, sliced

Saute garlic in oil about 5 minutes, add anchovies, cook until anchovies melt, then add parsley, pignolis, and olives. Cook for 5 minutes. Add sliced plum tomatoes with juice, red pepper and simmer for 15 minutes. Mix sauce into cooked spaghetti and serve at once, with grated cheese.