Black olives (take the stone out, or get pitted, chopped) Apparently however the ones with stones in are more flavoursome, but hey I get like a medium size jar for only 59p.. don't judge me.
Garlic (I love garlic, so I used two cloves just for me) minced
Capers (brine-y goodness)
Tomatoes (cherry, plum, or whatever, it's rustic, and besides we don't know what that prostitute has in her fridge)
Chilli Flakes (gives that heat to the dish)
Now while your pasta is boiling away, heat the oil in the pad, add some chilli. Then chuck the garlic and anchovies, stir stir and stir. When the anchovies started to dissolve add the rest of the ingredients. Hand full really depending on what you want to it to be. I personally love it with more capers and more tomatoes. It is all sizzling and merging together making a dry-ish pasta sauce, add a bit of liquid from your boiling pasta into the pan, but no too much. Drain the pasta, al dente if you can. It supposed to be better for digestion, another fun fact! Toss it throw the sauce.... Add some cheese... and ....