Cut the chili into small pieces. gently crush the peeled tomatoes with a masher.
Gently crush the peeled tomatoes with a masher, and then add a little bit of parsley to it.
Add 4 tablespoons of EVOO in a large pan over low heat, toss in anchovies and crushed garlic, and add a splash of water.
Add chilies to the pan and continue to cook on low heat until anchovies melt into the mixture and disappear.
Crush the olives with your hands and toss them into the pan.
Add capers to the pan, gently mix everything, and add 2 tablespoons of water.
Add peeled tomatoes and give a nice stir so all the ingredients get to know each other, and the flavors meld beautifully.
Season with salt & pepper and add some parsley.
Mash the tomatoes and olives with a masher to get their juices out.
Add a tablespoon of sea salt to a large pot of boiling water, cook the pasta according to package instructions, and strain when cooked (don’t forget to collect some pasta water).
Pour 2 tablespoons of pasta water into the sauce and mix.
Add cooked pasta to the sauce and continue to toss and coat with the sauce while adding pasta water as required until the pasta is moist and absorbs the sauce.
Serve on a plate by adding a generous heaping of pasta along with all the other ingredients with a garnish of parsley.
