Garlic: 1 clove
Tomato: 1 (diced)
Black olives: 75g
Boil some lightly salted water in a pot. When boiling, add pasta.
In a large skillet over medium heat, heat oil and add garlic. Cook until fragrat and add anchovies. Add olives, tomatoes and capers and bring to boil, then let simmer over low heat for 15 minutes.
When pasta is al dente, drain and toss it in the skillet. Mix well and sprinkle with parsley and Parmesan before serving.
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