Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   1      large         garlic cloves -- peeled
   6      fillets       anchovies
                        - drained
   3      teaspoons     capers
     1/8  teaspoon      crushed red pepper flakes
  20                    black kalamata olives
                        - pitted
   1      small   bunc  fresh basil leaves
  28      ounces        plum tomatoes -- drain, break
                        - up with hands
     1/2  cup           finely chopped parsley
  12      ounces        spaghetti or 1 lb. fresh
                        - pasta
                        grated parmesan or pecorino

Preparation:

1. Heat the olive oil over low heat in a large skillet. Add the garlic and mashed anchovies, stir until almost dissolved, about 5 minutes. 2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. 3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.