Recipe: Fresh spaghetti with green olives

1- Make 5 liters of water boiling

2- While water is heating, heat the olive oil in a pan, add the olives, the anchovy filet cut in 2 parts, the dried tomatoes cut in big dice and the capers

3- Let them sweat in the covered pan during 5 minutes

4- When the water is boiling, salt it and pour the spaghetti making them standing up, then stir with a fork and count 2 minutes of cooking after water is boiling again

5- Quickly drain the spaghetti and add the foodstuff prepared in the pan, blend quickly with a wooden spoon, add (very few) table salt and some black pepper

6- Place the spaghetti very hot in a large hollow dish with minced basil leaves and eat it with a good Bandol (rosé wine from the Provence area) this nice beautiful and friendly dish