1 lb spaghetti
4 plum tomatoes
1/4 c. onions chopped
3 tablespoons Oilerie extra virgin olive oil
2 fresh basil leaves
1 tablespoon parsley
1 clove garlic
1 tablespoon caper
2 anchovy fillets
12 pitted black olives
fresh chili pepper
parmigiano-reggiano cheese

Use 1/2 teaspoon chili flakes if chili peppers are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve over hot cooked spaghetti and top with fresh basil and parmigiano grated cheese.

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