Whole Wheat Spaghetti with Anchovies, Capers and Olives

Method

1. Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente.
2. In a wok or large pan, heat a generous amount of extra virgin olive oil and add the garlic clove. Sauté gently.
3. Add the pine nuts, chili pepper to taste, capers, olives, and cherry tomato quarters. Cover and simmer on low heat for about 2 minutes.
4. Remove the garlic clove from the pan, then add the cleaned anchovies. Stir gently and let them melt into the sauce.
5. Add half a ladle of pasta cooking water to the sauce and stir to create a creamy emulsion.
6. When the pasta is ready, transfer it directly into the sauce. Toss well to coat the spaghetti evenly.
7. Plate the spaghetti and top with the remaining sauce, a sprinkle of fresh chopped parsley, and a drizzle of extra virgin olive oil. Serve immediately.