Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        salt -- to taste
   2      tablespoons   olive oil
   1      teaspoon      minced garlic -- up to 2
   1      tablespoon    anchovy puree
   2      teaspoons     dried red pepper flakes -- (or to taste)
   2      teaspoons     dried oregano -- (optional)
   2      cups          tomato sauce
     1/2  cup           fresh basil -- finely chopped,
                        -- (optional)
   1      tablespoon    capers -- rinsed, finely
                        -- chopped
  20                    gaeta or kalamata olives -- pitted, sliced
                        freshly ground black pepper
  12      ounces        spaghetti

Preparation:

Heat a large pot of salted water to boiling. Heat olive oil in a medium saute pan over low heat. Add minced garlic and anchovy puree; heat for about 3 minutes. Add pepper flakes and oregano (if using) and heat 2 minutes. Stir in tomato sauce and simmer about 5 minutes. Add Basil (if using,) capers and olives. Simmer about 5 more minutes. Season to taste with salt and pepper. Add more red pepper if you want the sauce hotter. Meanwhile, add the pasta to the boiling water and cook until al dente. Drain pasta and transfer to a pasta bowl. Quickly toss with sauce. Serve hot.

Nutritional Information:

443 calories, 66% carbohydrate, 12% protein, 22% fat.