Preparation

Step: 1/8

Cook the pasta in plenty of boiling salted water according to the pack instructions.

Step: 2/8

Peel and thinly slice the garlic.

Step: 3/8

Wash the anchovy fillets, pat dry and cut into small pieces. Rinse the olives and capers in a colander and drain well. Wash the parsley, shake dry and finely chop.

Step: 4/8

Fry the garlic and anchovies in a pan in hot olive oil.

Step: 5/8

Chop the canned tomatoes in a bowl.

Step: 6/8

Add the roughly chopped tomatoes to the garlic and anchovies.

Step: 7/8

Add the olives, capers and dried chilli and simmer gently for 5 minutes. Season with salt, pepper and a pinch of sugar.

Step: 8/8

Drain the pasta, add to the sauce and toss to coat. Serve on plates. Add grated pecorino as desired.