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In a pot of boiling salted water, cook pasta until al dente.
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Heat oil in a large sauté pan, add anchovies and break them down in the oil to create a paste.
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Next add the garlic followed by the chilli flakes and gently fry off.
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Add the tinned tomatoes followed by the olives and capers. Stir to combine. Add a few basil leaves and cook at a gentle simmer while the pasta is cooking.
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Add the chopped parsley, and freshly cracked black pepper to the sauce followed by the drained pasta. Stir well to combine.
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Garnish with fresh basil leaves before serving and enjoying with family and friends!
