4 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 small red chili, cored, seeded and diced
6 anchovy filets, drained and finely chopped
1 green bell pepper, cored, seeded and chopped
28-ounce can diced tomatoes
1 tablespoon finely chopped oregano or ¼ teaspoon dried oregano
¾ cup pitted black olives, halved
1 tablespoon capers, rinsed, drained and chopped if large
1 pound spaghetti
Fresh ground pepper and salt to taste