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Bring 4 quarts of water to a boil in a large pot. Add salt and stir in the spaghetti. Cook until tender but firm. Drain immediately when done and transfer to 4 heated plates. While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients one at a time, stirring frequently. Reduce heat slightly and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta with additional parsley as garnish.
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