Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         spaghetti -- linguini, etc.
     1/2  cup           tiny black nicoise olives
     1/4  cup           drained capers
   2      cans          peeled italian tomatoes
  40      milliliters   garlic -- peeled and minced
     1/4  cup           olive oil
   8                    anchovie filets -- chopped
   1      teaspoon      oregano
     1/2  cup           chopped parsley
     1/8  teaspoon      dried red pepper flakes
   2      tablespoons   salt

Preparation:

1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise 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. 3. Reduce heat 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 parsley.