Spaghetti Cattivissimo Me

Method

1. Crush the garlic cloves, remove the skin and germ, then finely chop.
2. Place the garlic in a pan.
3. Cut the chili peppers (two sweet and one spicy if desired) and add to the pan.
4. Roughly chop the pitted olives and add to the pan.
5. Add enough extra virgin olive oil to cover the bottom of the pan. Sauté over low heat until the olives and chili are toasted and the oil has absorbed the flavors.
6. Add the anchovy fillets and continue sautéing until they dissolve.
7. Add the tomato sauce, raise the heat to bring to a boil.
8. As soon as it boils, add a ladle of hot water (do not use pasta cooking water to keep the preparation starch-free).
9. Continue cooking the sauce over high heat to reduce it. Add a little salt.
10. Meanwhile, cook the spaghetti al dente in salted water.
11. Continue reducing the sauce until the oil fries the tomato particles and the sauce is very concentrated.
12. Add a drizzle of raw extra virgin olive oil to make it glossy.
13. Add the drained pasta to the pan and toss well. Do not add pasta water; if too thick, add more olive oil.
14. Turn off the heat, add chopped parsley and another drizzle of raw olive oil. Toss.
15. Serve immediately.