Thinly slice 3 cloves of garlic, deseed a spicy pepper and finely chop it, thinly slice a ¼ cup of black pitted Spanish olives, roughly chop 10 anchovy fillets and reserve a ¼ cup of capers

Fill a stock pot ½ way with water, season generously with sea salt, add a drizzle of extra virgin Spanish olive oil and heat it with a high heat

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, about 1 minute later add the slices of garlic and spicy pepper and mix with the oil, 2 minutes later add the ¼ cup of capers and cook for an additional 2 minutes, then add the slices of black olives and chopped anchovies and mix everything together, then add 1 can of diced tomatoes, season with sea salt, freshly cracked black pepper, a pinch of white sugar and a ½ teaspoon of dried parsley, mix everything until it´s well combined and lower the fire to a low heat

Once the water begins to boil add 2 cups of whole wheat penne pasta and cook until al dente (mine was 9 minutes), drain the pasta and add it to the pan with the sauce, mix it all together until well combined, remove from the heat and garnish with freshly chopped parsley, enjoy!