3 Cloves Garlic finely chopped
1 Small Peperoncino, crumbled or a pinch of Red Pepper Flakes
1/3 Cup olive Oil
2 1/2 Pounds Ripe Plum Tomatoes, peeled, seeded, & chopped
or One 28-35 ounce can Peeled Tomatoes, drained and chopped
1 Teaspoon Dried Oregano
1/2 Cup Capers, rinsed
8 to 12 Anchovy Fillets, drained
1/4 Cup Flat Leaf Parsley, finely chopped
1 Pound Spaghetti
In a large skillet cook peperoncino , or red pepper flakes and garlic in olive oil over low heat until garlic is golden. Raise the heat and add tomatoes, oregano, and a pinch of salt. Cook 15 to 20 minutes until thickened.
Stir in the olives, capers, anchovies, and parsley and cook 2 minutes.
Bring large pot of water to boil, add salt to taste and spaghetti. Cook until al dente. Drain and add to sauce, toss well.