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1
Separate tomatoes from their juice.
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2
Remove excess seeds from tomatoes but do not rinse them (flavor will be lost with rinsing).
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3
Chop tomatoes.
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4
Strain juice to remove seeds.
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5
Set both aside.
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6
In a large skillet over medium heat, combine oil, garlic, bell pepper, parsley, and oregano, and saute until vegetables are soft.
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7
Add anchovies and stir.
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8
Add chopped tomatoes and strained juice, olives, red pepper flakes, and capers.
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9
Simmer for 20 minutes.
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10
Add salt to taste.
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11
To cook the pasta, bring 4 to 5 quarts water to a rolling boil and add the 1 1/2 tablespoons salt and pasta.
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12
Stir, and continue to stir frequently to prevent pasta from sticking together.
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13
Taste pasta after 8 minutes; it should be cooked thoroughly but still be firm to the bite (al dente), If necessary, continue cooking.
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14
If in doubt, drain immediatelypasta will continue to cook while it is hot.
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15
Take care not to overdrain; pasta should be piping hot and still dripping when it is transferred to a serving bowl.
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16
Have a large, heated bowl waiting with sauce in it.
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17
Combine pasta and sauce.
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18
Serve immediately.
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19
No grated cheese is required.
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20
It would interfere with the other strong flavors in the sauce.
