2-3 garlic cloves, bashed with the palm of your hand
2-3 tablespoons of capers, well rinsed
1/4 cup of olives, pitted
1×400 gr tin of tomatoes
1 small piece of pecorino or parmesan rind (optional)
salt and pepper for seasoning (keep in mind that the capers and chives are very salty)
1.Heat up the oil in a large, heavy based pan. Add the anchovies and stir with a wooden spoon to break them down, add the garlic and chopped parsley stacks and allow the oil to be infused with its perfume. Add the pasta, capers , olives and stir well. Cover with tinned tomatoes and enough water to make sure all the pasta is submerged.
2. Add you cheese rind, if using. Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente. Serve hot (discard the cheese rind and garlic before serving), as it is or with a dusting of pecorino or parmigiano and chopped parsley.
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