Instructions: * Note: Fresh herbs such as basil, oregano, tarragon, chervil, parsley, and/or chives. Reserve 2 tablespoons of the chopped herbs for garnish.

To make the sauce, peel, seed, and finely chop the tomatoes, working over a strainer and bowl to collect the juice. Heat the oil in a large saucepan. Cook the shallots and garlic over medium heat for 2 to 3 minutes, or until soft but not brown.

Stir in the tomatoes, 3 to 4 tablespoons reserved tomato juice, tomato paste, capers, olives, and pepper flakes, and cook over medium-low heat for 10 minutes, or until reduced to a thick sauce. If the mixture seems too dry, add a little reserved tomato juice or water. Stir in the herbs. Season with salt and pepper.

Just before serving, bring at least 4 quarts water to a boil in a large pot. Add salt to taste. Boil the pasta for 6 to 8 minutes, or until cooked but still al dente. Drain and transfer it to a large bowl. Spoon the sauce over it and sprinkle with the reserved herbs. Serve the cheese on the side.

This recipe provides 4 to 6 servings.

Comments: Does the world really need another recipe for tomato sauce? If its this thick, spicy red sauce, pepped up with olives, capers, and tomato flakes, the answer is unequivocally yes!

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