1. Heat the oil in a medium saucepan over low heat. Add garlic and chile and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat.

2. Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken.

3. Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain.

4. Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.

Variation

Arrabiata Sauce

Make as above, but omit the olives, capers and anchovies. Use 1 whole fresh hot red chile and replace the parsley with basil leaves.