1 lb Spaghetti 3 tb Extra Virgin Olive Oil 1/4 c Chopped Onions 1 Whole Clove of Garlic 2 Anchovy Fillets 1 Fresh Chili Pepper 4 Ripe Plum Tomatoes 2 Fresh Basil Leaves 1 tb Fresh Italian Parsley 1 tb Capers 12 Pitted Black Olives Reggiano Parmigiano cheese If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06.