Capellini with Anchovies, Olives and Capers

For the capellini with anchovies, boil salted water in a pot and cook the vermicelli in it until al dente. Meanwhile, heat the olive oil and sauté the finely chopped garlic until translucent. Add the anchovies, the capers (chopped if desired) and the olives.

Remove the cooked pasta from the boiling water and drain. Mix the pasta with the anchovy sugo. Mix in the chopped parsley and oregano. Season with salt and pepper and arrange the capellini with anchovies in deep warmed plates.

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