olive oil
1 lb spaghetti
3-4 cloves garlic, minced
1 can anchovies
8 oz pitted kalamata olives
2 oz jar of capers
16 oz grape tomatoes, halved, or 4 kumatos, sliced
1/2 onion or 1 large shallot, minced
3/4 c dry white wine
fresh basil leaves
fresh oregano
Cook the spaghetti to al dente.
Puret the anchovies and olives in a food processor.
Heat the olive oil and saute the garlic and onion/shallot.
Add tomatoes, and cook until starting to liquify.
Add olive & anchovy mixture and wine. Simmer for 20-30 minutes.
Season to taste with fresh oregano, black pepper, and cayenne.
Serve topped with fresh basil and grated Manchego.