1/4 c  Olive oil
1 lg Garlic cloves, peeled
6    Fillets of anchovies,
-drained
3    Heaping teaspoons capers
1/8 ts Crushed red pepper flakes
20    Black kalamata olives,
-pitted
1 sm Bunch fresh basil leaves
28 oz Plum tomatos, drain, break
-up with hands
1/2 c  Finely chopped parsley
12 oz Spaghetti or 1 lb. fresh
-pasta
Grated parmesan or pecorino

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.