50ml extra virgin olive oil (or however much you like)
2 cloves garlic, crushed
75g can anchovies, drained and mashed
½ tsp crushed chili – more to taste and maybe cayenne pepper if you like it hot!
600g canned tomatoes, mashed
2 tbsp tomato paste – I use more sometimes and balance it with a little sugar if necessary
1 tbsp capers
1 tbsp chopped fresh oregano
50g black olives, chopped
500g spaghetti (or penne, rigatoni)
Shaved /grated parmesan
First, put on water for pasta – remember: Start with cold water and add rock salt after it begins boiling.
Sauté garlic in olive oil, stir in anchovies and crushed chili. Add tomatoes, paste, capers, oregano, salt and pepper. Bring sauce to the boil, and cook gently, stirring occasionally for about 30 minutes. Add olives.
Cook pasta until al dente. Drain and place in serving dish. Add ¾ sauce and toss together and top with remaining sauce. Serve immediately with parmesan cheese and lots of parsley.