Cook the pasta in plenty of boiling salted water according to the pack instructions.
Peel and thinly slice the garlic.
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.
Fry the garlic and anchovies in a pan in hot olive oil.
Chop the canned tomatoes in a bowl.
Add the roughly chopped tomatoes to the garlic and anchovies.
Add the olives, capers and dried chilli and simmer gently for 5 minutes. Season with salt, pepper and a pinch of sugar.
Drain the pasta, add to the sauce and toss to coat. Serve on plates. Add grated pecorino as desired.