1 tin anchovies
3 garlic cloves, sliced thinly
3 tbsp olive oil
2 tins chopped tomatoes
¼ tspn hot chili powder
2 tbsn capers
3 tbsn black olives
Put the oil garlic and anchovies in a frying pan and cook gently, breaking up the
anchovies with a wooden spoon.
Add tomatoes and chili powder and mix well. Cook to thicken, stirring now and then.
Cook your spaghetti in a separate pan of hot water.
Mix the capers and olives into the sauce, and as soon as the pasta is cooked and