Camille Gobert

Plan to cook the spaghetti in a large pot of salted water so that they are a bit undercook when the sauce is ready. They should lack 2–3 minutes of cooking at the end of step 4.

Save some ladlefuls of pasta water before draining the pasta.

Heat some olive oil in a deep pan and add the crushed garlic.

When the garlic start to turn golden, add the anchovies (cut in small pieces), the pitted olives (cut in half), the capers, and some freshly ground black pepper into the pan.

Mix and cook everything for a few minutes on medium heat.

Add the canned tomatoes into the pan, and crush them into small pieces.

Mix and let the sauce reduce for 5 to 10 minutes on low heat.

When the spaghetti are undercooked according to step 1, add the pasta and 1–2 ladles of pasta water to the sauce, and gently mix everything for 1 to 2 minutes.

The sauce should thicken and stick to the pasta.

Serve the pasta immediately. You can optionally add a drizzle of a good olive oil and some freshly ground black paper on top of each plate.