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MAKES 4 SERVINGS

1 pound spaghetti

1/4 cup extra-virgin olive oil or oil drained from sun-dried tomatoes

2 anchovy filets, rinsed and chopped

1 tablespoon chopped garlic (optional)

1/4 pound hard salami (or other hard sausage), cut in 1/4- inch cubes

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

3 ounces drained sun-dried tomatoes, cut in matchsticks

1/4 cup pitted Kalamata olives, chopped

Salt and pepper to taste

Freshly grated Parmesan cheese

Heat a large pot of boiling water and cook the spaghetti according to the package directions.

Meanwhile, heat the oil in a large skillet. Add the anchovies and saute for 30 seconds. Add the garlic, if desired, and saute for 20 seconds. Add the remaining ingredients and the drained pasta.

Toss well, season with salt and pepper and top with grated parmesan.

Chef Charlie Socher, Cafe Matou

Nutrition facts per serving: 724 calories, 26 g fat, 6 g saturated fat, 32 mg cholesterol, 98 g carbohydrates, 26 g protein, 1167 mg sodium, 6 g fiber