Step 1

Peel the garlic

Step 2

Chop the parsley

Step 3

Cut some of the olives into rings but leave a few whole.

Step 4

Drain and cut the anchovies into small pieces.

Step 5

Rinse the capers in water to remove the salt if you are using salted capers.

Step 6

Heat 4 tablespoons of extra virgin olive oil in a frying pan.

Step 7

Fry the whole garlic clove until it starts to brown slightly

Step 8

Add the chopped anchovies and stir to allow them to melt.

Step 9

Add the peperoncino (if you are using it) and cook for just a few seconds (you don’t want it to burn)

Step 10

Add the tomato passata/ polpa and the black and green olives.

Step 11

Add salt to taste and a pinch of pepper, and cook over a slow heat for about 20 minutes, stirring occasionally.

Step 12

Meanwhile, bring plenty of water to boil in a pot. Add salt when it starts to boil and bring to the boil again.

Step 13

Cook the pasta slightly less than the instructions on the packet.

Step 14

When the sauce is almost cooked, add the well-rinsed capers and parsley.

Step 15

Drain the pasta and add it to the pan with the sauce. Mix everything together well and cook for a further minute or two

Step 16

Serve immediately.

Step 17

For those who like it, the pasta can be eaten with grated parmesan or grana.