Instructions: In a skillet cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds, stir in the parsley, and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente, drain it, and in a bowl toss it with the sauce. Sprinkle the pasta with the Romano.

Serves 2 to 4.

Start timing when ingredients begin to sizzle. I use a cleaver to mince ingredients; I mince the anchovies and olives together. I chop the capers if they are large (approx .75mm) and leave them whole if they are small. If I use bottled capers it is very important to drain (I squeeze them) the capers, else they overpower everything; if I use salt packed capers I soak them in a strainer suspended in water to remove much of the salt. 1 tablespoon of garlic (minced) seems to do the trick "OK".

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