3 TABLESPOONS OLIVE OIL

2 GARLIC CLOVES, MINCED

1 CAN (28 OUNCES SAN MARZANO PEELED TOMATOES), HAND CRUSHED.

ONE QUARTER CUP CHOPPED, PITTED, BLACK OLIVES (NO CANNED OLIVES, PLEASE)

2 TEASPOONS SMALL CAPERS, RINSED

 CRUSHED DRIED RED PEPPER FLAKE TO TASTE

DASH OF DRY OREGANO

A COUPLE OF TURNS OF COARSELY GROUND BLACK PEPPER

1 SMALL CAN OF ANCHOVIES, DRAINED AND CHOPPED FINE

2 TABLESPOONS ITALIAN FLAT LEAF PARSLEY, CHOPPED FINE

SALT TO TASTE, BE CAREFUL THE ANCHOVIES ARE QUITE SALTY!

1 POUND SPAGHETTI

1.       HEAT OIL IN A LARGE SKILLET, ADD GARLIC, SAUTE OVER MEDIUM HEAT ABOUT 2 MINUTES. DO NOT BROWN.  STIR IN TOMATOES WITH THEIR JUICE, OLIVES, CAPERS, RED PEPPER, OREGANO, AND BLACK PEPPER. COOK OVER MEDIUM HEAT UNTIL THE SAUCE THICKENS, ABOUT 15 MINUTES. STIR IN ANCHOVIES AND PARSLEY, SIMMER ABOUT 2 MINUTES, ADD SALT TO TASTE.

2.       WHILE SAUCE IS SIMMERING, COOK SPAGHETTI IN LARGE POT OF BOILING WATER UNTIL AL DENTE, OR HARD TO THE TOOTH. DRAIN PASTA AND ADD TO THE SAUCE IN SKILLET. TOSS TOGETHER AND SERVE. ALWAYS SAVE ONE QUARTER CUP OF THE PASTA WATER IN CASE YOUR SAUCE IS TOO THICK. ALWAYS PUT THE PASTA BACK IN THE SKILLET WITH THE SAUCE AND MIX. THIS WAY ALL THE PASTA WILL BE COATED WITH THE SAUCE. DO NOT RINSE YOUR PASTA IN WATER.

3.        PREP TIME  IS APPROXIMATELY 10 MINUTES, COOKING TIME IS APPROXIMATELY 20 MINUTES.

4.      SERVES 4 TO 6