Spaghetti all'Eoliana

Method

1. Heat a drizzle of extra virgin olive oil in a pan over low heat. Add a little chili pepper to infuse.
2. Roughly chop together capers, olives, anchovies, and garlic.
3. Increase the heat to medium and add the chopped mixture to the oil.
4. Cut cherry tomatoes in half and add them to the pan. Add a splash of hot water and a pinch of dried oregano.
5. Cook the sauce for about 10 minutes, lowering the heat as needed. If the sauce becomes too dry, add a little pasta cooking water.
6. Bring a large pot of water to a boil for the pasta. Be cautious with salt, as the ingredients are already savory. Optionally add a little salt, but taste afterward.
7. Cook the spaghetti until al dente, then drain them 1–2 minutes early so they can finish cooking in the sauce.
8. Transfer the spaghetti to the pan with the sauce and toss well to coat.
9. Taste and adjust seasoning with a sprinkle of oregano and extra chili pepper if desired.
10. Serve immediately.