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Heat a pan on medium to low heat and add a drizzle of EVOO.
Add crushed garlic to the pan, plus a dash of water, to prevent it from burning.
Add chopped chilis and 2 to 3 anchovies.
Continue stirring the anchovies until they are completely dissolved into the liquid.
Once anchovies have disappeared, add the pine nuts, sultanas, crushed walnuts, and capers to the pan.
Continue stirring the ingredients together until they’re well combined.
Next, add the cherry tomatoes and let them to cook for at least 5 minutes.
After 5 minutes, gently press the tomatoes until they release their juice.
Add a splash of water to the tomato juice.
Now, add a few tbsps of passata to the sauce to make it thicker and creamier.
Add the halved olives and fresh parsley, stirring just for a minute.
Generously season with salt and pepper.
After the pasta has been cooked, add a cup of pasta water to finish the sauce.
Boil the water, adding a generous amount of salt.
Cook spaghetti according to the instructions on the box.
Reserve a small cup of pasta water.
Collect the pasta using tongs and a small strainer.
Add pasta to the pan with the sauce and mix togetherthoroughly.
If necessary, add a few more splashes of pasta water.