Add your chopped anchovies and chilli flakes into a frying pan with a tablespoon of olive oil and a tbsp of oil from the anchovy tin. Fry for one minute.
Crush your garlic cloves and add with a large handful of finely chopped parsley stalks. Mix everything together.
Add your capers, your olives and pour in the plum tomatoes. Break the tomatoes up with a wooden spoon. Refill both the tins halfway with water and add to the sauce.
Get your pasta on.
Allow the sauce to reduce. Add a couple of tablespoons of your starchy pasta water to make it nice and glossy. Just when you are removing the pasta from the heat, season the sauce with salt and pepper and add a large handful of chopped parsley.