1/2 cup of olive oil
6 large cloves of garlic, minced
1 cup of chopped black olives
2 tbsps. of drained capers
50 g. can of anchovies, chopped and drained
28 oz. can of diced tomatoes with juices
1 tbsp. of dried oregano
1 tsp. of chili flakes
2 tbsps. each: of red wine vinegar and fresh lemon juice
6 cups of dried fusilli or any pasta
1/2 cup of chopped parsley
In a large pan, heat the oil over medium heat and add the garlic.
Cook for 5 minutes to soften and stir but don't brown.
Add the olives, capers, anchovies then cook for 3 minutes and stir.
Add the tomatoes and the juices and raise the heat to reach a gentle simmer.
Stir in the oregano, chili flakes, vinegar and lemon juice, cover and cook for 15 minutes.
Meanwhile in a large pot of boiling salted water, cook the fusilli as per package instructions until al dente and drain well then add to the sauce and cook for one minute.