Ingredients
- 8 anchovie filets
- 4 quarts water to a (boil)
- 1 lb spaghetti
- 1/2 c tiny black nicoise olives
- 1/4 c olive oil
- 1/4 c capers (drained)
- 2 tb salt
- 1/2 c parsley (chopped)
- 1 ts oregano
- 1/8 ts pepper flakes (dried red)
- 2 packages italian tomatoes (peeled)
- some garlic
thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.
