Spaghetti with Spicy Sauce
Cook the spaghetti in boiling salted water until al dente.
Rinse and halve the tomatoes. Peel the garlic. Finely dice the garlic with the anchovies and the chili. Heat the oil in a pan, and sauté the garlic mixture. Add the tomatoes and wine, and simmer gently for 5 minutes.
Mix the capers and coarsely chopped olives into the sauce, then season to taste with salt and pepper. Drain the pasta, add to the pan, and toss to combine. Garnish with the basil and serve.