1 lb tomatoes – skinned, seeded and cut in thin strips
or
14 oz tomatoes – canned, drained and roughly chopped
1 chilli (small) – seeded and finely chopped – or to taste
2 cup garlic – very finely sliced
1 tablespoon capers
3 tablespoon olive oil
12 oz spaghetti
salt
2 oz butter
6 anchovy fillets – chopped
1 tablespoon parsley – chopped
2 tablespoon black olives
Cook the spaghetti in salted water with 1 tablespoon oil. While the pasta is cooking put the remaining oil, butter, chilli, anchovy fillets and garlic in a large frying pan and cook for 1 minute mashing the anchovies to a paste with a fork. Add the tomatoes, olives and capers and cook for 5 minutes, stirring frequently. Drain the spaghetti, turn it out into the frying pan and add the parsley. Fry for 1 minute, tossing the pasta all the time. Serve at once from the pan.