Spaghetti a la Monegasque

Spaghetti
3 tablespoons olive oil
3 clovces garlic, peeled
3 tomatoes, peeled, seeded, and sliced
2 freshened anchovy fillets
1 tablespoon capers
1/4 cup stoned olives
3 sprigs fresh tarragon or basil (or 1 teaspoon dried)
Grated cheese

Color 3 peeled whole cloves of garlic in 2 tablespoons olive oil. Then add and cook in this same oil 3 medium-size, peeled, seeded tomatoes cut in slices.

Separately, dissolve 2 or 3 desalted anchovies in 1 tablespoon olive oil in a small
saucepan. Add to them the capers, stoned olives (Black or Green), tarragon or basil. Combine the two mixtures and turn them into a pot of cooked, drained, hot spaghetti. Let simmer for 3 minutes and then serve at once. Grated cheese should be served separately and sprinkled on individual servings.