Bella Italia

1 Cook the Spaghetti in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

2 While the spaghetti is cooking, heat the oil in a large heavy-based frying pan. Add the garlic, parsley and chilli flakes and cook, stirring constantly, for 1 minute, over medium heat.

3 Add the diced tomato to the pan, bring to the boil, reduce the heat and simmer for 5 minutes.

4 Add the capers, anchovies and olives and cook, stirring, for 5 minutes. Season with black pepper. Toss gently with the pasta until the sauce is evenly distributed. Serve with Parmigiano.