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Add the pasta to a pot of boiling salted water and cook for 8–10 minutes, or until al dente.
Meanwhile, heat the olive oil in a wide pan and fry the garlic, onion, chilli and anchovies for 1–2 minutes. Add the olives, capers and tomatoes, and stir over high heat for a few more minutes until the onions are soft.
Drain the pasta and toss with the sauce. Taste and adjust the seasoning (salt probably won’t be needed because the anchovies, capers and olives are quite salty).
To serve,divide among warm bowls and drizzle over a little more olive oil and finish off with some Parmesan shavings.
Copyright © Gordon Ramsay
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