Spaghetti with anchovies and olives

In Naples and Sicily, they have an aristocratic cucina nobile, but it is their cucina povera (povera means ‘poor’) that has the richest flavours. These spaghetti poveri are for anchovy lovers like me. I often make it for myself and have all the ingredients at hand in the cupboard. Use good-tasting olives, such as Italian Taggiasche or Greek Kalamata.

Serves 3

• 4–5 garlic cloves, chopped
• 1/2–1 fresh hot red chilli, seeded and finely chopped, or a good pinch of chilli pepper
• 60g anchovy fillets in oil from a jar, drained and chopped
• 100g pitted black olives, cut into pieces
• bunch (25g) of flat-leaf parsley, leaves chopped
• 250g spaghetti
• salt
• 6 tbsp extra virgin olive oil 

Get all the ingredients chopped and ready before putting the spaghetti into boiling salted water.

In a wide frying pan, heat the garlic in 2 tablespoons of the oil over low heat for a few seconds, until the aroma rises. Add the chilli and anchovies and cook, stirring until the anchovies ‘melt’ into the oil. Take off the heat and add the olives and parsley.

When the pasta is cooked al dente, drain and transfer to the pan with the sauce. Add the remaining oil and mix very well.