Step 1
Start by preparing the ingredients. Chop the garlic cloves and anchovies very finely. Finely slice the sun-dried tomatoes and olives. Then finely chop the parsley and set aside.
Step 2
In a large frypan over medium heat, add the olive oil and sauté the anchovies and garlic for a few minutes, or until the anchovies have almost dissolved and the garlic is fragrant. Add the sun dried tomatoes, olives and capers, and cook for another 1-2 minutes.
Step 3
Add the can of tomatoes, chilli and pepper, reducing the heat to low. Cover and let the pasta sauce simmer for 12-15 minutes or until rich and glossy.
Step 4
Meanwhile, add a tablespoon of salt to a medium pot of water and bring it to the boil. Add the spaghetti and cook according to the packet instructions, until al dente. Reserve ½ cup of the pasta cooking water and drain.
Step 5
Once the sauce has finished cooking, add the cooked spaghetti and reserved pasta water to the pan. Toss well to combine and cook for another 2-3 minutes, until the sauce has reduced. Season to taste with salt, if needed, and freshly cracked pepper.
Step 6
Plate pasta and top with chopped parsley and grated parmesan, if using.
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