- 1 LB spaghetti
- 10 oz fresh cherry tomatoes
- 3 anchovies in oil
- 3,5 oz black olives
- 1 tsp od capers
- 2 cloves of garlic
- Pinch of dried chilli
Prepare a quick dressing with garlic, oil and chilli, frying the garlic, chilli and parsley in hot oil.
Add the chopped anchovies and when they begin to crumble, add the capers and chopped black olives.
Cook for a couple of minutes and add the chopped tomatoes.
Meanwhile, cook the pasta in salted boiling water. When al dente, drain and pour into the skillet with the dressing.
Toss for a few minutes, seasoning to taste.