Peel the tomatoes by cutting a cross in the base of each and place in a heat proof bowl. Cover
with boiling water and leave for 35-45 seconds. Drain and plunge into cold water. then the skins
will slide off easily. De-seed and chop the tomatoes.
Heat the olive oil in a heavy-based saucepan. Add the garlic and cook over a low heat. stirring
frequently. for 2 minutes. Add the anchovies and mash them to a pulp with a fork. Add the olives.
capers and tomatoes and season to taste with cayenne pepper. Cover and leave to simmer for 25
Meanwhile, bring a saucepan of lightly salted water to the boil. Add the pasta. return to the
boil and cook for 8-10 minutes, or until tender but still firm to the bite. Drain and transfer to a
warmed serving dish.
Spoon the anchovy sauce into the dish and toss the pasta. using 2 large forks. Garnish with the
parsley and serve immediately.