Preparation time: 10 mins
Cooking: 20 mins
SERVES 4

Ingredients:

• 400 g Spaghetti (cooked “al dente”)
• 75 ml FILIPPO BERIO Extra virgin olive oil
• 2 Cloves of garlic (crushed)
• 5 or 6 Anchovy fillets
• 40 g Capers (buy the ones preserved in salt)
• 110 g Pitted black olives (buy the ones preserved in brine)
• 350 g Chopped tomatoes
• 1 Whole dried or fresh red chilli
• Salt for seasoning
• A small handful of flat leaf parsley (roughly chopped)

Rinse the anchovy fillets under running water, then pat dry with kitchen paper.

Repeat the above procedure with the capers. Capers comes in different sizes; if yours are big then you can roughly chop them (in this recipe I used tiny capers so I did not chop them).

Cut the olives into rounds. Last, chop the parsley and set it aside.

Put the olive oil into the pan and heat the oil on medium/low heat. Crush the garlic with the blade of your knife and add it into the pan.

Move your pan away from the heat and wait for about a minute to slightly cool the oil down.

Add the anchovy fillets. Using a wooden spoon stir and break the fillets down until they have dissolved.

Bring the pan back onto the heat, add the capers and the black olives.

Give a good stir for few seconds until the oil is hot again.

Next, add the tomatoes and stir.

Add the chilli and stir for few seconds.

Now, cook on low heat for 15 minutes. After 10 minutes, check for salt and season according to taste.

When the sauce is ready, sprinkle with parsley.  Stir for few seconds.

Once the spaghetti is ready, drain it and add it to the sauce pan.  Stir so that all the sauce is evenly distributed.  Serve it straight away.