2 cloves gralic, finely chopped
1/4 stp crushed chilies (red pepper flakes)
4 TB extra-virgin olive oil
2 1/4 cups peeled and chopped fresh or canned tomatoes
6 anchovy fillets, lightly crushed with a fork
1 cup pitted and coarsley chopped black olives (French or Italian, NOT California)
2 TB capers
salt and freshly ground black pepper
14 oz. spaghetti

Put the garlic and chilies in a skillet with the oil. Saute over medium heat until the garlic begins to change color (do not burn). Add the tomatoes, capers, and olives and cook for 5 minutes.

Stir the achovy fillets into the sauce. Season with salt and pepper and simmer over medium heat for 15-20 minutes or until the oil and tomato begin to seperate.

Cook the spaghetti in a large pot of slated, boiling water until al dente. (When serving a very large crowd we pre-boiled the spaghetti for 6 minutes, tossed with some oil and cooled in batches quickly on large metal trays. We reheated the spaghetti for approx 10 - 30 seconds in boiling water.) Drain and transfer to a heated serving dish. Pour the sauce over the top and toss vigorously. Serve hot.

Serves 4.