This recipe really takes less than 30 minutes to prepare. Ideally you want the sauce to be done the same time the pasta is cooked.
Maldon salt to taste
Freshly ground pepper to taste
Couple lugs Olive oil
4 chopped garlic cloves
1 ½ ts dried oregano
3 chopped birds eye chilies
8 – 12 anchovies chopped
Handful of chopped capers
Handful chopped stoned olives
Handful fresh basil, chopped
2 x 420 g tins of quality whole peeled Italian tomatoes. Chop tomatoes yourself.
Put the pasta water on, and try and time the sauce and pasta to be done simultaneously.
In a pot, fry the chili, oregano, garlic and anchovy on med/high heat until the anchovies dissolves, and the garlic is almost brown (not burned).
Turn heat right down and add the tomatoes, salt and pepper, as well as capers.
Let it bubble away, very slowly while pasta is cooking. You are looking for that classic velvet sauce that coats the back of a spoon. About 10 minutes before pasta is done, ad olives to sauce. (I prefer it this way, over cooked olives has a tendency to go bitter)
Once the sauce has become creamy velvety consistency, turn the heat of, and add the chopped basil.
When the pasta is done, drain and mix with tomato sauce. Sprinkle with a generous helping parmesan and enjoy.