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.
Add the crushed garlic cloves and a large handful of 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.