Drain the anchovies. Finely chop the onions and garlic.
Heat the oil in a medium-sized saucepan. Add the onions, garlic and anchovies and sweat over a low heat, stirring constantly, until the anchovies start to disintegrate.
Slice the olives finely and add to the pan.
Cook for about 1 minute.
Add the peeled tomatoes and the water.
Finely chop the parsley. Add half the parsley, season with salt and pepper and bring to the boil, stirring.
Reduce the temperature and simmer, covered, for about 30 minutes, stirring occasionally. Add the capers after about 20 minutes.
Meanwhile, cook the pasta in salted water until al dente.
Drain the pasta and put on serving plates.
Pour over the sauce and mix well.
Garnish with the remaining parsley and serve immediately. A good Barolo is the perfect accompaniment.
Enjoy your emal!
Recipe: Carole Schiltz