Instructions: Cook spaghetti until al dente in a large pot of boiling, salted water. Drain pasta, dress with a little oil, and reserve.

Meanwhile, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.

Heat olive oil in a skillet, saute garlic and red pepper flakes quickly to release flavor. Quickly add tomatoes and reserved juice so pepper flakes and garlic dont burn. Bring to a boil.

Simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time.

Reduce and continue simmering until desired consistency and flavor are reached. Season to taste with salt and pepper.

Serve immediately over hot spaghetti. Garnish with basil.

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