- 500 grams spaghetti (cook according to package instructions and reserve 1/2 cup of the pasta water)
- 3 tbsp olive oil
- 8 anchovies – drained (omit if you are making a vegetarian version)
- 1/2 cup black olives, sliced
- 3 fresh chilies – sliced
- 4 cloves garlic – chopped
- 1 tsp chili flakes (or to taste)
- 1.5 tbsp small capers – rinsed and drained (Omit if you do not like capers)
- 700 g fresh tomatoes – peeled and diced (or use 1 x 400 g can diced tomatoes)
- 3 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Parmesan for topping
- In a pan, heat the olive oil.
- Add the chili and fry for about 2 minutes
- Mix in the garlic and anchovies and fry till the anchovies have almost melted.
- Add in the chili flakes and stir for another 30 seconds.
- Mix in the tomatoes, olives and capers and cook for about 10 minutes, stirring every now and again.
- By which time it will thicken, add salt and black pepper and taste for seasoning.
- Add the spaghetti to the sauce in your pan, adding a little reserved pasta water.
- Scatter with chopped parsley and Parmesan
