8 to 10 medium sized tomatoes or 14 Roma tomatoes, sliced about 1/3 inch thick
2 cans anchovies, drained, patted dry and chopped
½ cup or more black olives, halved
4 or more garlic cloves, finely chopped
¼ to ½ tsp crushed red pepper flakes
Fresh basil, lots
Black pepper to taste
1 ½ lbs. dried spaghetti or fettuccine
1 cup Parmesan or Asiago cheese
Set oven to 350 degrees. In a large lasagna pan make two layers of all the ingredients except for the pasta and the cheese, beginning with the tomatoes and ending with the basil. Drizzle both layers well with olive oil and sprinkle with pepper. Bake for about 35 minutes while you cook the spaghetti.
Drain cooked pasta, return to the pot and toss with a little olive oil and some of the cheese. Take the baked tomato mixture out of the oven, stir and chop it up a bit, and then add to the pasta, along with 6 tbls. of the cheese. Add more chopped basil to taste. There will be lots of tomato juices.
Pile in a warmed serving dish and pass around more cheese. Eat with fresh warm crusty bread/baguette, drink lots of Chianti and enjoy!