110gm spaghetti

6 anchovies (chopped)

5 garlic cloves (thinly sliced)

200gm kalamata olives (roughly chopped)

2 tbl sp capers

1 tbl sp dried oregano

400gm can diced tomatoes

1 cup parsley leaves (finely chopped)

EVOO

1. Place pot of salted water on high heat and bring to a rolling boil. Cook you spaghetti to just off al dente and remove, reserve your pasta water.

2. In pan over medium heat place a drizzle of EVOO and your garlic and anchovies, sizzle them in the oil for a minute. Add your kalamata olives and capers to pan cook for another minute. Add your oregano, then your can of diced tomatoes. At this point fill half the can with pasta water and add in as well. Mix together and then bring to a gentle bubbling simmer.

3. Once sauce has hit a glossy texture, add in a touch of pasta water with your pasta and cook altogether on low heat for a minute. Finish with parsley and a drizzle of EVOO.