Warm the oil up in a pan, add chopped garlic, anchovies, chopped capers and half the chopped parsley.

When the anchovies are melt, add the tomatoes cut in 4 parts and cook it for 10-15 minutes on low heat, then add the olives and cook for 2 minutes.

Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.

Drain the pasta al dente and pour it into the pan with tomatoes, add the remaining chopped parsley and sauté for one minute.