1. Slice the garlic thinly, roughly chop the anchovy fillets, halve the black olives and rinse the capers.
2. In a wide frying pan, fry the garlic, anchovies and chilli flakes in the olive oil over low heat for 2 minutes, mashing the anchovies with a wooden spoon until they melt completely.
3. Add the hand-crushed tomatoes, olives, capers and oregano and simmer for 10-12 minutes until the sauce thickens.
4. Meanwhile, cook the spaghetti in plenty of salted water for 1 minute less than the stated time.
5. Toss the drained spaghetti into the sauce with a little cooking water and cook together for 1 minute so the pasta takes on the flavours.
6. Sprinkle with parsley and serve hot - no cheese needed.
Tip: The sauce gets its flavour from salty ingredients (anchovies, olives, capers), so only add salt at the end, after tasting.
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