500g spaghetti
    2 tablespoons olive oil
    3 cloves garlic, crushed
    2 tablespoons fresh parsley, chopped
    1/4 to 1/2 teaspoon chilli flakes or powder
    2 x 411g can tomatoes, chopped
    1 tablespoon capers
    3 anchovy fillets, finely chopped
    1/4 to 1/2 cup black olives
    Black pepper to season

How to do:

    Heat oil in a heavy based pan.
    Add garlic, parsley and chilli flakes,
    And cook, stirring about 1 minute over
    Medium heat.
    Add undrained, crushed tomatoes and stir
    To combine. Reduce heat and simmer,
    Covered, for 5 minutes.
    Add capers,anchovies and olives and cook,
    Stirring, for another 5 minutes.
    Add black pepper and stir to combine well.
    While you make the sauce cook pasta in
    A large pan of boiling water, until just tender
    And drain immediately.
    Combine pasta with the sauce and serve direct.

    We like it served with fresh grated parmigiano
    And a bit fresh curly, chopped parsley.
    You also can use fettuchine.
    Chop tomatoes easily with a pair of scissors.