1. Heat up a large pan of salted water and cook the spaghetti according to the packet instructions (this should take 12-15 minutes).
2. Heat the olive oil in a large frying pan and once hot, add the garlic, chilli and anchovies. Fry for about 20 seconds before pouring in the chopped tomatoes. Bring to the boil then add the capers and olives. Simmer for 10-15 minutes until the sauce thickens. As the olives, capers and anchovies are all quite salty, it’s unlikely you’ll need to add further seasoning apart from a small amount of black pepper.
3. Once the spaghetti is cooked, drain and transfer to the sauce along with the chopped parsley. Coat the pasta and serve. Yes, it’s really that simple!