Ingredients: 1 lb tomatoes - skinned, seeded and cut in thin strips 1 chilli (small) - seeded and finely chopped - or to taste 2 cup garlic - very finely sliced 1 tablespoon capers 3 tablespoon olive oil 12 oz spaghetti salt 2 oz butter 6 anchovy fillets - chopped 1 tablespoon parsley - chopped 2 tablespoon black olives

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Cook the spaghetti in salted water with 1 tablespoon oil. While the pasta is cooking put the remaining oil, butter, chilli, anchovy fillets and garlic in a large frying pan and cook for 1 minute mashing the anchovies to a paste with a fork.

Add the tomatoes, olives and capers and cook for 5 minutes, stirring frequently. Drain the spaghetti, turn it out into the frying pan and add the parsley. Fry for 1 minute, tossing the pasta all the time. Serve at once from the pan.