Ingredients

320g linguine, 300g small tomatoes, 60g black olives, 30g capers, 30g salty anchovies, 1 and 1/2 decilitre extra virgin olive oil, 2 cloves garlic, chopped parsley, red hot pepper, salt

Procedure

Frizzle garlic and ret hot pepper in oil, add anchovies (unsalted and filleted) melt at low heat. Add chopped tomatoes and cook rapidly at high heat, mix with pitted olives and capers. Boil linguine and drain slightly undercooked, pour into the sauce, mix and complete with chopped parsley.