Spaghetti alla puttanesca

• 5 or 6 sauce tomatoes, preferably San Marzano
• 5 ounces (150 g) pitted brine-packed olives

Peel the tomatoes and cut them into strips. Slice the olives thinly. Drain the anchovies and chop finely together with the capers and garlic cloves. Put the oil in a skillet, add the anchovy mixture, and cook over medium heat until the anchovies have dissolved. Add the tomatoes and olives and cook gently over medium heat for about 15 minutes, stirring occasionally. Meanwhile, chop the parsley l