Directions

1. Wash capers from salt, then cut them

2. Pit and crush Gaeta olives

3. Pit and crush Gaeta olives

4. Start cooking the pasta until al dente.

5. Pour the oil, the peeled garlic cloves and the chopped dry chilli peppers into a large pan

6. Add the anchovy fillets and capers

7. Brown over medium heat for 5 minutes, stirring often, so the anchovies will melt

8. Now add peeled tomatoes “sugo”; mix it with a spoon and cook for another 10 minutes over medium heat

9. Add crushed olives and chopped parsley

10. Drain spaghetti directly in the pan and sauté it for half a minute. All done!