1 lb. pasta
2 gloves finely chopped garlic
1 handful capers, soaked and drained
2 handfuls of black olives (kalamata)
12 anchovy fillets, roughly chopped
3 dried red chiles, crumbled
2 (14 oz.) canned tomatoes, drained and chopped
1 Tbsp. dried oregano
extra virgin olive oil
fresh basil
salt and pepper

Cook pasta until done. Fry garlic, capers, olives, anchovies, chiles and oregano in a little olive oil for 3 to 4 minutes. Add tomatoes and cook on a simmer for 5 minutes. Remove from heat. Add drained pasta and toss through. Top with fresh basil and good olive oil.