Ingredients

• 500 g spaghetti
• 2 cloves of garlic, pressed or finely chopped
• 1 handful capers, drained
• 2 handful black olives, chopped
• 90 g anchovy filets, chopped
• 0.5 large chili, chopped and deseeded
• 1 tsp oregano
• 800 g tinned tomatos

Instructions

1. Put the water on for the pasta
2. Fry the garlic, capers, olives, anchovies, chilies and oregano in some olive oil for a few minutes.
3. Add the tomatoes, bring to a simmer and continue to cook for about 5 minutes, until you have a nice consistency of sauce.
4. Remove sauce from the heat, take the pasta out, it should be “al-dente”
5. Put the pasta in with the sauce and mix it all up, add the torn up basil leaves, taste and season with salt and pepper as necessary, drizzle with olive oil