Instructions:

Spaghetti with Anchovies, Tomatoes and Black Olives
Serves 4 as a pasta course

Ingredients:

5 large ripe plum tomatoes or 5 canned peeled whole tomatoes
3 anchovy fillets
4 tablespoons olive oil
1 clove garlic
3 basil leaves
1 small piece hot chili pepper
3/4 lb spaghetti
salt
1 tablespoon capers, chopped
12 black olives, pitted
2 sprigs Italian parsley

Procedure:

Plunge the tomatoes in boiling water and remove the skin, squeeze out the seeds and break the tomatoes with your hands, or if using canned tomatoes, put then through a food mill.

Chop anchovies coarsely. Heat the anchovies in the oil over a low heat, mashing with a fork. Add the chopped garlic, basil and hot chili pepper, cook 30 seconds. Add the tomatoes then simmer over a moderate heat until thick, but not too dry. Remove the chili pepper when the sauce is hot enough for your taste. Cook the spaghetti in plenty of boiling salted water; drain when half cooked and mix with the sauce. Raise the heat and finish cooking the spaghetti, stirring all the time. Add 1 tablespoon chopped capers and 12 pitted black olives with the parsley at the end. If it seems too dry add a few tablespoons of the pasta cooking water. When it is nearly done add the coarsely chopped parsley and serve very hot.

Grated cheese is not usually served with this dish.