This is another classic Italian dish with capers, anchovies and chili. The pasta turns out nourishing, spicy and incredibly aromatic.
Cook the spaghetti until the aldente is in salted water. Heat the oil over medium heat and lay out the chopped garlic, thin strips of chili, finely chopped anchovy fillets, olives and sliced capers. Fry for a few minutes.
Add the tomatoes cut in half and a little water from under the spaghetti. Cover and simmer for 3-4 minutes until the tomatoes begin to soften. Put the pasta and basil leaves in the sauce. Stir and salt.
Put the pasta on a dish and sprinkle with Parmesan.
