1 1/2 quarts spaghetti sauce (your own or commercial)
1T anchovy paste
1 small tin anchovies (optional) but delicious!!
1 cup (or so) ripe olives cut in half
1-2 T capers
8 oz. sauteed mushrooms
2-3 pods of garlic, sliced

While pasta cooks, saute mushrooms and garlic in butter or olive oil until soft but not browned. Add anchovy paste and allow to melt. remove from heat source and add to sauce. Stir in anchovies(if using), capers, and ripe olives. Heat over low heat until hot and pour over drained pasta. Serve with freshly grated parmesan or romano cheese.