This spicy sauce, named "whores' sauce," is quickly made with pantry ingredients. Legend has it that this was a snack for ladies of the night.

Ingredients

• 3 tablespoons Frantoia Extra Virgin Olive Oil
• 3 plump garlic cloves, thinly sliced
• 1 teaspoon red chili pepper flakes (or to taste)
• 5 Scalia Anchovy Filets, chopped
• 2 cups La Valle San Marzano DOP Tomatoes, crushed
• 2 teaspoons dried Sicilian Oregano
• 1/2 cup dry white wine
• 1 1/2 tablespoon Capp Aris Capers in Salt, rinsed
• 1/2 cup Taggiasca Olives, Arnaud Green Olives, or Kalamata Olives, pitted
• Sea Salt and black pepper to taste
• 1 pound Martelli Spaghetti
• 1/4 cup Italian parsley, chopped 
• 1 cup Locatelli Pecorino Romano, grated (optional)

Heat a large skillet or saute pan and add olive oil. Add the sliced garlic and red pepper flakes and saute until garlic begins to color. Add the anchovies and swirl with a wooden spoon until anchovies start to dissolve. Then add the tomatoes, wine, and oregano, plus a little black pepper. Allow to saute over medium heat for about 20 minutes, until tomatoes thicken. Add capers and olives and let simmer for a few minutes. Either keep on very low heat or turn off while pasta boils.

Bring a large pot of well-salted water to a boil, and add spaghetti. Bring back to a boil and cook for 8-10 minutes until spaghetti is just al dente (Martelli spaghetti is thicker than many brands; if using other pasta, follow directions on package.) Drain, reserving 1/4 cup of pasta water. Toss pasta with sauce, adding a little pasta water if sauce seems dry. Allow to simmer over low heat for a few minutes to meld flavors and thicken sauce. Serve in warmed pasta bowls topped with parsley. Pass 1 cup of grated Locatelli Romano, if desired.