|Fresh tomatoes||1 1⁄2 Pound (About 4 Large)|
|Pitted green olives||12|
|Flat anchovy fillets||6|
|Garlic||2 Clove (10 gm) (Medium Size)|
|Uncooked spaghetti||1⁄2 Pound|
|Boiling salted water||3 Cup (48 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Drained capers||1 Tablespoon|
|Chopped fresh basil/1/2 teaspoon dried basil, crumbled||2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Dried hot red pepper flakes||1⁄4 Teaspoon|
Place tomatoes in large saucepan with boiling water to cover 60 seconds to loosen skins.
Immediately drain tomatoes and rinse under cold running water.
Peel, seed and chop tomatoes coarsely.
Cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well.
While spaghetti is cooking, heat oil in 10-inch noncorrosive skillet over medium-high heat.
Add garlic; cook just until garlic begins to color, 45 to 60 seconds.
Stir in tomatoes, parsley, capers, basil, oregano, salt and the pepper flakes.
Add olives and anchovies to skillet; cook over medium-high heat, stirring constantly until most of the visible liquid has evaporated and sauce is slightly thickened, about 10 minutes.Pour sauce over spaghetti in heated serving bowl.