Red Light Aromatics olive oil 2 oz tin of anchovy fillets 1 Tbs minced garlic 1/3 cup black olives, pitted, sliced 1 ½ Tbs capers 1/2 tsp red pepper flakes 1/2 tsp dried oregano 2 14.5 oz cans of stewed, diced tomatoes 1/2 box spaghetti

1  Heat a large pan over Medium Heat. Add enough olive oil to coat the bottom of the pan.

2 Add the anchovies and garlic and cook until the anchovies start to dissolve and the garlic browns (about 4-5 mins).

3 Stir in the olives, capers, chili flakes, and dried oregano.

4 Pour the liquid from the stewed tomatoes into the pan and give it a stir. Pour the stewed tomatoes into a large bowl. Break up the tomatoes into small chunks. You can use a knife or a fork, but hands work the best. Just give them a few good squeezes. Add the tomatoes to the pan and simmer for 10 minutes.

5 Cook the pasta al dente according to the box instructions. When done, turn the heat off and add the pasta directly to the sauce with tongs (or a slotted spoon). You don’t want to pour all the pasta water into the sauce, but you want whatever water comes with the pasta as the starchy water will help the sauce stick to the spaghetti.

6 Get the party started by stirring the pasta through the sauce. Let them mingle for 2-3 minutes.

7 Serve with garlic bread, or better yet, Gremolata Bread.