3 cloves garlic, finely chopped
1/4 teaspoon chilli powder
1 small tin anchovies, roughly chopped
1 small can black olives, stoned and roughly chopped
1 tablespoon capers, chopped
400g chopped tomatoes
4 tablespoons tomato purée
salt and pepper
Cook the spaghetti in boiling water until soft or al dente or however you like it.
Meanwhile heat some olive oil in and gently fry the garlic until soft. Add the anchovies and heat through, stirring to break them up.
Add the chilli and stir-fry for a while before adding the chopped tomatoes and tomato purée. Season with salt and pepper.
Drain the spaghetti and tip into the saucepan, stirring well to combine all the flavours.