1. Cook the spaghetti according to pack instructions in a large pan of salted water.
2. When the spaghetti has been dropped into the boiling water, heat a frying pan over a medium heat. Add olive oil. Sauté off the garlic, chilli and anchovy. Break the olives into the pan and keep stirring. When the garlic has gone golden brown and the anchovy has melted, add the chopped tomatoes and capers, let it cook and reduce.
3. Then drain the pasta and keep a small cup (espresso size) of the hot pasta water. Add the basil and the water to the sauce in the frying pan. Then add the spaghetti to the sauce and stir in. Season to taste and serve on a large plate with plenty of shaved parmesan.