To prepare the sauce, fry in a pan finely chopped garlic with extra virgin olive oil. Meanwhile, cut the tomatoes into cubes with a good kitchen knife.
Then, when the garlic gets a golden texture, you pour the tomatoes into the pan.
You must ensure that the tomatoes liquify well, as the more fluid-y they are, the better it is to dress the pasta with the sauce later on.
Let them cook over medium heat for about 15 minutes.
You should add the coarsely-minced oregano, to flavor the sauce.
At this point, you must put a saucepan with water and salt on the stove and turn on the heat. When it comes to a boil, you throw in the spaghetti. Obviously, the cooking time of the pasta will vary depending on the type and brand that you use. However, this shouldn’t be an issue, as all producers and manufacturers indicate on their label how much cooking time is needed.
While the pasta is cooking, add to the sauce the anchovies, capers and sliced olives.
When the pasta is cooked, drain it and pour into the pan with the sauce.
Put aside for a moment the ingredients and focus only on stirring the pasta. This way, each strand will be well drenched in sauce.
After doing this procedure, the pasta is ready.
Once you are finished, the Italian way is to pour everything in a large serving dish, placed at the center of the table. This way, every guest can fill their own plates with as much pasta as they want. Don’t forget to sprinkle the pasta with a generous amount of freshly-chopped parsley and black pepper, to enhance the flavor. In order to give the pasta a classier look, you can also serve the pasta yourself shaped as a nest, then add a fresh basil leaf on top of every “nest”.