From The Silver Palate Cookbook, by Sheila Lukins and Julee Rosso. Serves 4.
1 lb spaghetti, linguine, or other thin dried pasta
2 cans (2 lbs, 3 oz each) Italian plum tomatoes
1/4 cup best-quality olive oil
1 tsp dried oregano
1/8 tsp crushed red pepper flakes, or to taste
1/2 cup tiny black nicoise olives
1/4 cup drained capers
4 garlic cloves, peeled and chopped
8 anchovy fillets, coarsely chopped
1/2 cup chopped fresh flat-leaf parsley, plus extra for garnish
Salt, to taste (I use kosher salt or sea salt)
Bring 4 quarts salted water to a boil in a large pot. Stir in the spaghetti. Cook until tender but still firm. Drain immediately and transfer to four heated plates. While the spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible. Combine the tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add the oregano, pepper flakes, olives, capers, garlic, anchovies, and 1/2 cup parsley, stirring frequently. Reduce the heat slightly and continue to cook, until the sauce has thickened to your liking, 3 to 5 minutes. Taste and add salt, if desired. Serve immediately over the hot pasta and garnish with the additional chopped parsley.