Ingredients
– 350 g macaroni
– 400 g of peeled tomatoes
– 1 clove of garlic
– 4 salted anchovies
– 25 g of salted capers
– 10 black olives
– 1 red chili pepper
– 1 bunch of parsley
– Grated pecorino cheese from Puglia
– Extra virgin olive oil
– salt

Preparation
– In a large skillet heat 3 tablespoons of olive oil and let dry garlic peeled
– Then add the anchovies, well-salted, and let them dissolve
– Add the tomatoes, capers, rinsed well from the storage rooms, olives, pitted and chopped chilli
– Let it cook on medium heat for about 10 minutes
– Perfumed with parsley peeled, washed and finely chopped and remove from heat
– In the meantime, bring plenty of water to a boil in a pot, add salt and cook the pasta
– Drain, pour into the pan with the sauce and sauté briefly over high heat
– Transfer the in individual dishes and serve immediately, sprinkled with grated pecorino cheese