- 4 garlic cloves, crushed
- 8 anchovy fillets
- 2 tablespoons olive oil
- 2 red birds eye chilies, thinly sliced
- 1 (14-ounce) can tomatoes
- 3 tablespoons capers
- 1/ 2 cup kalamata olives
- 1 tablespoon brown sugar
- 1/ 2 cup water
- fresh parsley
- 10 1/ 2 ounces spaghetti
In a large fry pan on a low heat, combine your olive oil, anchovies, chili and garlic and cook for 5 minutes, stirring occasionally so the garlic does not burn.
Add your tomatoes, olives, water, capers and sugar to the pan and simmer for 20 minutes, stirring occasionally.
Boil a large pot of water and cook your spaghetti. Follow the instructions on the pasta packet for al dente pasta.
Drain your pasta and toss it through your sauce with 1 tablespoon of pasta water. Sprinkle some fresh parsley on top and serve immediately.