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1
Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring and mashing the anchovies until dissolved into a paste.
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2
Add the garlic and cook for about 30 seconds, taking care not to brown it (garlic gets bitter if browned).
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3
Raise the heat to a medium-high and add the tomatoes and juice, with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
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4
Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
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5
Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
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6
When the pasta is almost done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives. Simmer 3-5 more mins, no more. Cooking too long after capers and olives have been added will make sauce taste less fresh and more salty. (Trust me.).
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7
When the pasta is cooked al dente, drain and toss with 1/2 cup of the sauce, to pre-flavour it and prevent it from sticking. Ladle pasta into serving dishes, taste sauce for salt, pour sauce over each serving bowl and serve at once.
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8
This dish is also great when served with penne or fusilli.
