Pasta with Tomato, Anchovies and Capers
Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.
Meanwhile, heat the oil in a saute pan and add the chilli, garlic and anchovy. Stir-fry until the anchovy starts to melt into the oil, then add the tomatoes and capers.
Stir over a medium heat until the pasta has finished cooking and the tomatoes have broken down into a thick sauce. Stir in the basil.
Drain the pasta, reserving a little of the cooking water, and add it to the saute pan. Stir over a low heat for a minute to help it absorb some of the sauce, adding a little of the reserved pasta cooking water if it looks too dry.
Divide the spaghetti between two warm bowls and garnish with caperberries. Serve immediately.