Ingredients: 350 g Pennette pasta, 400 g peeled tomatoes, 4 anchovies, de-boned and de-salted, 25 g salted capers, 10 black olives, extra virgin olive oil, Pugliese pecorino cheese, garlic, salt, parsley, pepper or chilli pepper.
Method: brown the garlic with the oil in a pan. Chop the anchovies into pieces and add to the garlic until they melt. Add the peeled tomatoes, capers, black destoned olives and chilli pepper (or pepper) and cook for a further 10 minutes. In the meantime, boil the pennette in plenty of salted water and drain. Coat the pasta with the mixture and sprinkle with Pugliese pecorino cheese if liked.