Categories: Pasta, Italian 
      Yield: 4 servings 
  
    1/4 c  Olive oil                           1 sm Bunch fresh basil leaves 
      1 lg Garlic cloves, peeled              28 oz Plum tomatos, drain, break 
      6    Fillets of anchovies,                    -up with hands 
           -drained                          1/2 c  Finely chopped parsley 
      3    Heaping teaspoons capers           12 oz Spaghetti or 1 lb. fresh 
    1/8 ts Crushed red pepper flakes                -pasta 
     20    Black kalamata olives,                   Grated parmesan or pecorino 
           -pitted                         
  
  1.  Heat the olive oil over low heat in a large skillet.  Add the garlic 
  and mashed anchovies, stir until almost dissolved, about 5 minutes. 
   
  2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil 
  and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 
  minutes. Add a little of the reserved juice if the sauce seems too dry. 
  Remove from the heat and stir in the parsley. 
   
  3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.