INGREDIENTS

INSTRUCTIONS

Put all but 1 tablespoon of the olive oil and all the anchovies in a
large skillet over a low heat and cook, stirring with a wooden spoon,
until the anchovies dissolve. Add the garlic and cook for about 15
seconds, taking care not to brown it. Raise the heat to medium-high
and add the tomatoes with a pinch of salt. When the sauce comes to a
boil, turn the heat down and simmer until the tomatoes have reduced
and separated from the oil: 20-40 minutes depending on the size of  the
skillet. Remove from the heat and set aside. You can prepare the  sauce
ahead of time up to this point and refrigerate it.  Bring 4 quarts of
water to a boil in a large saucepan or pot, add 1  tablespoon of salt
and the pasta, stirring until the strands are  submerged. When the
pasta is halfway done, return the skillet with  the sauce to a medium
heat, adding the oregano, capers and olives.  When the pasta is cooked
"al dente", drain and toss with the sauce in  the skillet over a low
heat, adding the remaining tablespoon of olive  oil. Taste for salt and
serve at once.  NOTES : For 1 lb dried, store-bought pasta Posted to
KitMailbox  Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 26,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 513
Calories From Fat: 315
Total Fat: 36.1g
Cholesterol: 0mg
Sodium: 3036.9mg
Potassium: 2060.6mg
Carbohydrates: 45.5g
Fiber: 18.6g
Sugar: 18.4g
Protein: 15.5g