1/8 teaspoon salt plus 1 tablespoon, divided

12 ounces bucatini pasta or spaghetti

8 black olives, Kalamata or Greek, unpitted

1 tablespoon capers, rinsed

1 teaspoon coarsely chopped fresh oregano

Combine anchovies and 2 tablespoons oil in a large saucepan over medium heat. When the anchovies begin to dissolve, add garlic and stir for about 15 seconds. Add tomatoes and season with 1/8 teaspoon salt; cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Remove from heat.

When the sauce is about halfway done, bring 2 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon salt, then stir in pasta until all the strands are submerged. Cook according to package instructions until just tender.

Cut olives into slivers by slicing the flesh away from the pit. When the pasta is halfway done, return the sauce to medium heat and stir in the olives, capers and oregano.

When the pasta is done, drain well and toss with the sauce, adding the remaining 1 tablespoon oil. Serve at once.

Recipe nutrition: Per serving: 474 calories; 15 g fat (2 g sat, 10 g mono); 3 mg cholesterol; 70 g carbohydrate; 0 g added sugars; 4 g total sugars; 14 g protein; 5 g fiber; 587 mg sodium; 322 mg potassium.

Nutrition bonus: Folate (40 percent daily value), Vitamin C (20 percent dv), Iron (22 percent dv)

4 1/2 Carbohydrate Serving(s)

Exchanges: 4 starch, 1 vegetable, 2 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)