Spaghetti Alla Sheila

Ingredients

• 3 Tbsp olive oil
• 2 cloves garlic minced
• 1 1 lb 12 oz can Italian style peeled tomatoes do not drain
• 14 c chopped pitted salt-cured black olives
• 2 tsp capers
• 1 tsp crushed dried red pepper or to taste
• 12 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

Directions

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