---------- Recipe via Meal-Master (tm) v8.03
  Categories: Pasta, Italian
       Yield: 4 servings
     1/4 c  Olive oil
       1 lg Garlic cloves, peeled
       6    Fillets of anchovies,
       3    Heaping teaspoons capers
     1/8 ts Crushed red pepper flakes
      20    Black kalamata olives,
       1 sm Bunch fresh basil leaves
      28 oz Plum tomatos, drain, break
            -up with hands
     1/2 c  Finely chopped parsley
      12 oz Spaghetti or 1 lb. fresh
            Grated parmesan or pecorino
   1.  Heat the olive oil over low heat in a large
   skillet.  Add the garlic and mashed anchovies, stir
   until almost dissolved, about 5 minutes.
   2. Stir in the capers, red pepper and olives; cook 1
   minute. Add the basil and tomatoes; bring to a slow
   boil. Reduce the heat and simmer 10-12 minutes. Add a
   little of the reserved juice if the sauce seems too
   dry. Remove from the heat and stir in the parsley.
   3. Pour the sauce over the cooked pasta. Serve
   Parmesan on the side.