|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), finely chopped|
|Canned plum tomatoes||56 Ounce, drained (Two 28 Ounce Cans)|
|Black olives||3⁄4 Cup (12 tbs), sliced or chopped|
|Drained capers||2 Tablespoon|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Italian flat leaf parsley||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Heat the oil in a large skillet.
Add the garlic and cook over moderate heat for 1 minute.
Add the drained tomatoes, breaking them up with the side of a spoon.
Stir in the olives, anchovies and capers.
Bring to the boil, lower the heat and cook gently, uncovered, for 15 to 20 minutes until the sauce is quite thick.
Stir in the parsley, oregano and red pepper flakes and cook gently for another 5 minutes.
The sauce may be made ahead and stored in the refrigerator for up to two days.
Reheat before serving.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the pasta at a rapid boil for about 9 minutes until al dente.
Drain in a colander and transfer to a serving platter or individual plates.