Spaghetti With Tomatoes and Capers

• 34 lb spaghetti
• 6 tablespoons extra virgin olive oil
• 1 pint cherry tomatoes, halved
• 12 cup black olives, chopped
• 4 anchovy fillets, chopped
• 1 tablespoon capers, small
• salt & freshly ground black pepper
• 14 cup basil, chopped

1. Bring a pot of sated water to a boil.
2. Add the spaghetti and cook until al dente; drain, reserving 1/3 cup of the cooking water.
3. Meanwhile, in a large, deep skillet, heat the oil.
4. Add the tomatoes, olives, anchovies and capers and cook over moderate heat.
5. Add the pasta to the skillet along with the reserved cooking water and toss.
6. Season with salt and pepper and transfer to a large bowl.
7. Sprinkle with the basil and serve.

spaghetti, extra virgin olive oil, cherry tomatoes, black olives, anchovy, capers, salt, basil

Taken from www.food.com/recipe/spaghetti-with-tomatoes-and-capers-412425 (may not work)