300g (10oz) linguine or spaghetti
2-3 garlic cloves, thinly sliced
1tbsp olive oil
50g (2oz) canned anchovies in oil, drained and roughly sliced
150g (5oz) pitted black olives, halved
1 red chilli, chopped
1tsp chilli powder
400g can chopped tomatoes
1tsp dried oregano
small bunch flat-leaf parsley, chopped
freshly grated Parmesan cheese, to serve
Bring a large pan of water to the boil for the pasta.
In a pan, fry the garlic in the olive oil until softened. Add the anchovies, capers, olives, dried chilli and chilli powder. Fry gently for about 5 minutes. Add the tomatoes and oregano, and simmer gently for 10 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta: when the water is at a good rolling boil, add a good handful of salt, then add the pasta and bring back to the boil. cook until just al dente, i.e. tender but still just a bit firm to the bite (use the packet instructions as a rough guide). Drain well.
Add the pasta to the sauce and gently stir to coat it in the sauce. Add the parsley, season to taste and serve with the grated Parmesan.