Spaghetti with tomatoes, olives, capers and chilli

Ingredients

• 2 tbsp olive oil
• 5 anchovy fillets
• 3 cloves garlic, finely diced
• 1 red chilli, sliced
• 1 tin crushed tomatoes (about 400g (14 oz) each)
• salt, to taste
• 220g (8 oz) dried spaghetti
• small bunch fresh parsley, finely chopped
• 12 olives, roughly crushed
• 2 tbsp capers

Directions

1. In a large saucepan over medium-high heat, add the olive oil and anchovies. Use the back of a wooden spoon to break the anchovies up as they heat, allowing them to melt into the oil.
2. Add the diced garlic and sliced chilli, and sauté for 35–40 seconds until fragrant. Then add the crushed tomatoes, a small pinch of salt, and mix well. Bring the sauce to a gentle simmer.
3. Add the dried spaghetti directly to the pan, along with about 200ml (¾ cup) of water. Stir frequently to ensure the pasta cooks evenly and absorbs the sauce. Let the spaghetti cook for 9–10 minutes, stirring often, until it is nearly tender.
4. Once the pasta is almost fully cooked, add the olives, capers, and chopped parsley. Toss everything well to combine.
5. Serve immediately and enjoy!