Organic spaghetti with olives, anchovies & capers

How Maurice does it

1. 1

   Bring a large pot of salted water to a boil for the spaghetti.

2. 2

   Roughly chop the green and black olives on a cutting board.

3. 3

   Add the anchovies to the olives and chop everything together.

4. 4

   Heat olive oil in a pan over medium heat and add the smashed garlic cloves. Cook until browned, then remove and discard the garlic.

5. 5

   Add the chopped anchovy-olive mixture to the pan and stir.

6. 6

   Pour in the white wine and let it simmer.

7. 7

   Add the dry spaghetti to the boiling water and cook until al dente.

8. 8

   Add the capers and chopped red chili to the pan, stirring.

9. 9

   Add a spoonful of pasta water to the sauce.

10. 10

    Add the entire can of peeled tomatoes, crushing them with a fork, and stir.

11. 11

    Stir in the chopped fresh parsley.

12. 12

    Drain the cooked spaghetti and transfer it to the pan with the sauce. Toss to combine.

13. 13

    Plate the pasta in bowls and sprinkle with extra parsley.