---------- Recipe via Meal-Master (tm) v8.03
  Categories: Main dish
       Yield: 4 servings
       1 lb Spaghetti
       3 tb Extra Virgin Olive Oil
     1/4 c  Chopped Onions
       1    Whole Clove of Garlic
       2    Anchovy Fillets
       1    Fresh Chili Pepper
       4    Ripe Plum Tomatoes
       2    Fresh Basil Leaves
       1 tb Fresh Italian Parsley
       1 tb Capers
      12    Pitted Black Olives
            Reggiano Parmigiano cheese
   If fresh tomatoes are not available, use canned
   Italian San Marzano tomatoes. Use 1/2 teaspoon chili
   flakes if chili pepper are not available. Cook
   spaghetti in large pot of salted water until 'al
   dente'. Heat olive oil in a large, heavy saucepan and
   saute onions and garlic until onions soften. Add
   anchovies, chili pepper, tomatoes, chopped basil,
   parsley, and capers. Stir and cook gently for 8
   minutes. Discard garlic clove, add olives, and cook
   just until heated. Serve hot over hot cooked
   spaghetti. Trim with fresh basil and freshly grated
   Reggiano Parmigiano cheese. Serves 4.
   By Chef Antonio Richichi of Ristorante Da Vinci.
   From The Gazette, 91/02/06.