Ingredients:
1⁄2 cup extra virgin olive oil
2 garlic cloves, finely chopped
1⁄2 fresh hot red chili, seeded and minced
11⁄2lb (680g) ripe tomatoes,
skinned, seeded, and chopped
1 cup pitted and chopped Kalamata olives
6 canned anchovy fillets,
drained and finely chopped
3 tbsp capers, drained and rinsed
1lb (450g) spaghetti
2 tbsp chopped parsley

method
1 Heat the oil in a medium saucepan over low heat. Add garlic and chili and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat.

2 Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken.

3 Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain.

4 Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot. good wIth A glass of full-bodied red wine.

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