• 3 tablespoons extra virgin olive oil
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 4 anchovy fillets chopped
• 1 small red chili deseeded and finely chopped
• 2 teaspoons capers rinsed and drained
• 8 pitted black olives quartered
• 14 oz (420g) canned tomatoes chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 7 oz (200g) spaghetti

With 2 tablespoons of the oil in a frying pan, cook onion for 6 minutes, stirring occasionally.

Add the garlic and anchovies and cook for a minute, then add chili, capers, olives, tomatoes, salt and pepper, and bring to the boil.

Drain the cooked pasta into a colander and put the sauce in the bottom of the pot. Top with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.