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1
Peel tomatoes by plunging them into boiling water for about 20 seconds, rinsing them in cold water, then stripping off the skins.
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2
Slice the tomatoes in half horizontally and gently squeeze the halves to remove seeds and excess fluid.
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3
Core and finely chop the tomatoes, either by hand or in a food processor.
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4
If you use the machine, be sure the tomatoes are chopped, not pureed.
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5
Transfer the chopped tomatoes to a colander placed over a bowl and allow them to drain for 30 minutes, to further remove excess fluid.
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6
Bring a kettle of water to boil for the pasta.
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7
Heat two tablespoons of the oil in a large skillet, add the garlic and saute briefly until soft but not brown.
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8
Add the anchovies, olives, capers and drained tomatoes and cook for two to three minutes.
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9
Away from heat, stir in oregano, parsley, vinegar and the remaining olive oil.
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10
Season to taste with salt and pepper and set aside until the pasta is cooked.
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11
Boil the spaghettini about six minutes, until al dente.
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12
Drain thoroughly.
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13
Add spaghettini to the sauce in the skillet and mix over low heat just until the ingredients are well distributed.
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14
Serve at once.
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15
Alternatively, the spaghettini can be divided among four warm bowls and the sauce spooned over each serving.
