Heya ..  ghostbear2k writing... Welcome to "Cooking with Ghosty" *giggles*
Actually I found it a bit hard to make a step-by-step tutorial, because I usually don't really cook after a highly fixed receipe.
But for one of my favorite Italian recipes. It is a very easy, but tasty dish, made only with a few ingredients everybody can have ready.
If you don't have fresh herbs, use frozen ones instead.
I love to improvise and will change things. So take every amount of ingredients as an "about". add more or less of something, just so it will fit your taste best.
You know what will be yummy for you ... don't let any recipe tell you otherwise ^_^

And you so much to  kuraiko for merging the pictures together and adding the textboxes. I suck at Photoshop <.<


Ingredients:
- 1 small glass of Anchovy filets, washed, drained and dried (Add less Anchovy if you want it to be less salty or if you want to go easy on the Anchovy taste)
- approx 1 Tblsp of capers, rinsed
- black olives after your taste, halfed (make sure to get real black olives. Most olives are just blacked with some color and are basically greem olives. Real black olives are a little more expensive, but worth it)
- tomato paste
- canned tomatoes, sieved tomatoes or passata
- 2 garlic gloves (just peel them and crush them a little with the back of your kitchen knife)
- 1 onion, chopped finely
- olive oil
- fresh herbs (Rosemary, thyme, basil, oregano)
- salt, pepper, spices to your taste
- Parmigiano cheese
- (optional: stock or wine)

Do some preparations, it will make preparation of an already simple dish even more easy.
It is called Mis en place and includes stuff like chopping the ingredients, portion them, just have everything ready before you actually start cooking.

Heat up olive oil and carefully sweat chopped onions until glassy, together with Thyme, Rosemary, Oregano and 2 garlic gloves. Make sure not to burn them. Add some Anchovi filets and let them dissolve.
Add tomato paste, roast it carefully, then deglaze with a little stock, wine or water.
Pour in the chopped and optionally slightly pureed canned tomatoes and let it cook on low heat until the sauce thickens. Season with salt, freshly ground pepper and other spices to a savory taste. Be very careful with the salt, the anchovis are already quite salty.
After a while, add black olives and drained capers. Let it simmer for a few more minutes. Start cooking the noodles
Shortly before the noodles are finished, chop some fresh basil leaves and some more Oregano. Remove the garlic cloves and boiled herbs, add the fresh ones.
If your sauce has gotten a bit too thick, pour in some noodle water to adjust the texture
When the noodles are al dente, take them directly out of the pot and put them into the pan. Don't rinse them. Mix well with the sauce
Top your pasta with some freshly grated Parmigiano and some fresh basil leaves.
Enjoy your meal!

There's enough sauce for more than one serving or day. You can keep the remaining sauce in the fridge for a few days. Just heat it up again, throw in some freshly cooked noodles, stir, enjoy.