Based on a recipe by Julia della Croce
1. Sauté the garlic in the olive oil in a large frying pan over a medium-low heat for 3-4 minutes until it softens. Do not allow it to brown.
2. Add the parsley and marjoram and sauté gently for 30 seconds. Add the anchovies and stir for about 1 minute, until dissolved slightly.
3. Add the tomatoes, olives, chillies and capers. Simmer and stir to break up the tomatoes. Cook for around 20 minutes, until the sauce is slightly thickened. Season if necessary (probably not because of the anchovies and capers.)
4. Cook the spaghetti and add to the sauce. Serve immediately.
Serves 4.