Ingredients
- 500 g (1 lb) spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 2 tablespoons chopped fresh parsley
- 1/4–1/2 teaspoon chilli flakes or powder
- 2 × 425 g (13 1/2 oz) cans tomatoes, crushed
- 1 tablespoon capers
- 3 anchovy fillets, chopped
- 3 tablespoons black olives
- black pepper
- freshly grated Parmesan cheese
Method
1. Add the spaghetti to a large pan of rapidly boiling water. Cook the pasta until just tender, then drain in a colander and return to the pan and keep warm.
2. While the pasta is cooking, heat the oil in a large heavy-based frying pan. Add the garlic, parsley and chilli flakes and cook, stirring constantly, for about 1 minute over medium heat.
3. Add the undrained, crushed tomatoes to the pan, bring to the boil, reduce the heat and simmer, covered, for 5 minutes.
4. Add the capers, anchovies and olives and cook, stirring, for a further five minutes. Season to taste with the black pepper and stir to combine. Add the sauce to the pasta and toss gently until the sauce is evenly distributed. Serve immediately in warm pasta bowls, garnished with freshly grated Parmesan cheese.
