Basil leaves, to garnish

1. Cook the pasta in boiling salted water until al dente, according to packet instructions.

2. Meanwhile, heat a wide high-sided frying pan or sauté pan over a medium heat and add

a glug of olive oil. Fry the garlic, chilli and anchovies for 1–2 minutes until the garlic is
aromatic and the anchovy is beginning to melt into the oil.

3. Add the olives, capers and tomatoes to the pan and stir over a medium heat for 4–5
minutes until the tomatoes have collapsed and everything is well combined.

4. Drain the pasta and toss in the pan with the sauce. Taste and adjust the seasoning as
necessary (you probably won’t need any salt because of the saltiness of the anchovies, olives
and capers).

5. Serve drizzled with a little olive oil and garnished with basil leaves.

Always use well-salted water to cook pasta because it is impossible to season later.
The Italians always use 10g (2 teaspoons) salt for every litre of water. Adding olive
oil to the cooking water is helpful, but if you really want to ensure that your pasta
doesn’t stick as it cooks, use plenty of water and twist the pan from side to side a
few times to get the pasta swirling around just after you’ve put it in.

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