Instructions: Chop the olives and anchovies, but not to a puree, then add the capers.

Warm the oil in a shallow pan and stir in all the ingredients except the pasta and Parmesan. Warm through gently, but do not let the stuff bubble

(if the capers become too hot, they become a bit overpowering).

Meantime cook the pasta in boiling salted water until al dente. Drain and tip into a warm serving bowl. Pour over the heated olive sauce. Stir gently and serve. Pass the Parmesan.

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