Method:
- Bring a large pot of water to the boil and add salt.
- Cook the pasta until just before it is al dente; reserve a little cooking water before draining.
- In another pan, sauté the slightly crushed garlic cloves, chili and anchovies in olive oil until softened.
- Dice the cherry tomatoes and add to the pan together with capers and the pitted olives. Keep on sautéing until the tomatoes have softened.
- Chop the parsley. Pit the olives.
- Remove the garlic. Add the parsley and some pasta water to the pan.
- Drain the pasta and combine with the sauce in the pan, ensuring even coating.
- Serve immediately.
