3 x 15ml tablespoons olive oil
8 anchovy fillets, drained and finely chopped
2 garlic cloves, peeled and finely sliced, crushed or grated
½ teaspoon crushed chilli flakes, or 1–2 x 15ml tablespoons pickled
red jalapeño chilli peppers (drained, sliced and diced), or to taste
1 x 400g can chopped tomatoes
150g (drained weight) pitted black olives, chopped a bit
2 x 15ml tablespoons small capers, well rinsed and drained
2–3 x 15ml tablespoons chopped fresh parsley, to serve (optional)
salt and pepper, to taste
Put water for pasta on to boil, though you don’t need to get started on the sauce until it is pretty well boiling.
Pour the oil into a wide, shallowish frying pan, casserole or wok, and put on a medium heat.
Add the finely chopped anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”, then add the garlic and chilli flakes (or sliced then diced jalapeños) and cook, stirring for another minute.
This is probably the stage at which you will want to be salting the boiling pasta water and adding the spaghetti to cook according to packet instructions.