Ingredients:
28 ounces of canned tomatoes (794 grams)
3 Tablespoons olive oil
3 large garlic cloves
3 Tablespoons chopped fresh parsley
1 Tablespoons fresh oregano leaves
3 anchovy fillets
1/4 cup chopped olives (4 Tablespoons)
1/4 cup capers, drained (4 Tablespoons)
1/2 teaspoon hot chili flakes
salt to taste if needed
1/2 pound spaghetti cooked (250 grams)
Serves 3 people
The brand of anchovies I used is:
Agostino Recca
 3 Tablespoons olive oil 3 large garlic cloves 3 Tablespoons chopped fresh parsley ...){kind=link}
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