9ouncescherry tomatoeshalved or quartered, depending on the size
1/8cupolivespitted and sliced
2tablespoonscapersrinsed in water
3anchovy fillets
1garlic cloveminced
2tablespoonsparsleyfresh, minced
2 1/4cupswater
4tablespoonsextra virgin olive oil
1/2teaspoonsalt
1/8teaspoonpepperfreshly-cracked
Instructions
Put all the ingredients together in one large saucepan. Make sure that the spaghetti are under the water. Cover.
On medium fire, cook for 13 minutes or until al dente and the sauce has thickened and almost completely reduced. Note: The spaghetti has to be eaten immediately if you want it to remain al dente and good. If it is left to cool down, the spaghetti will cook more with the heat, leaving it soggy.