5 Teaspoon (4 tsp. for cooking pasta and remaining for the sauce)
1. In a skillet pour in olive oil and heat.
2. Add in garlic and anchovy sauté for a few minutes. Stir in the capers and cook.
3. Pour in canned tomato; add in oregano, basil and cayenne. Simmer for 20 minutes.
4. Simultaneously in a large pot, boil water. Add in salt and spaghetti.
5. Sprinkle salt and black pepper in the sauce and add in black olives.
6. Drain the pasta and add in sauce, incorporate sauce and pasta well.