Spaghetti with Chili (Naples)

Pasta

Ingredients

Olive oil - 1/2 cup

Garlic - 3 cloves

Tomatoes, peeled and chopped - 1 pound

Capers, or to taste - 1-2 tbsps

Black olives, pitted - 12-16 large

Hot chili pepper - 1

Finely chopped fresh oregano - 1 tsp

Pepper

Salted boned anchovies - 3 oz

Parsley, finely chopped - 2-3 sprigs

Spaghetti - 1 1/4 pounds

Salt

Heat the oil in a deep frying pan and saute 2 cloves garlic, crushed, until browned. Discard them and add the remaining garlic clove, finely chopped, the tomatoes, capers, olives, chili, oregano and a little freshly ground pepper. Cook over a brisk heat for 20 minutes.

Wash the anchovies and remove their heads and tails. Cut the anchovies into smalll pieces and add them to the sauce, together with the parsley. Lower the heat and cook gently for 2 minutes. Discard the chili and add a little salt if required. If a very hot sue is preferred, chop the chili finely and return it to the sauce.

Bring a large pan of salted water to the boil, and cook the spaghetti until tender. Drain and dress with sauce. Serve hot.

Serves 6