3 tbsp. olive oil
2 cloves garlic, diced
1/4 lb. black olives, pitted
2 or 3 anchovies, cut into sm. pieces
Capers to taste
2 lbs. fresh tomatoes, cut up
2 lbs. spaghetti, cooked to desired consistency

Brown garlic bits in oil. Blend in olives, anchovies, capers and tomatoes. Cook over low heat, about 5 minutes, stirring constantly. Strain cooked spaghetti and saute briefly with the sauce, stirring all the time. Serves six.