Spaghetti Alla Sheila

• 3 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 (1 lb. 12 oz.) can Italian style peeled tomatoes (do not drain)
• 1/4 c. chopped, pitted, salt-cured, black olives
• 2 tsp. capers
• 1 tsp. crushed dried red pepper or to taste
• 1/2 tsp. dried oregano
• pinch of coarse ground black pepper
• 1 (2 oz.) can anchovies, drained, blotted dry and cut into small pieces
• 2 Tbsp. chopped fresh parsley
• salt
• 1 lb. spaghetti

1. Heat oil in a large skillet.
2. Add garlic and saute, over low heat, for 1 minute (do not brown).
3. Stir in tomatoes with juice, olives, capers, red pepper, oregano and black pepper.
4. Cook, over medium heat, stirring to break up tomatoes, until sauce thickens, about 15 minutes.
5. Stir in anchovies and parsley; simmer 2 minutes.
6. Add salt to taste.
7. While sauce is simmering, cook spaghetti, in plenty of boiling, salted water, for about 5 minutes; drain well.
8. Toss with sauce.

olive oil, garlic, italian style, saltcured, capers, red pepper, oregano, ground black pepper, anchovies, parsley, salt, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=909934 (may not work)