500 g fusilli pasta - dry
1 tablespoon olive oil
8 cloves garlic - peel and finely grate
50 g anchovy fillets in olive oil - net weight, roughly chop
800 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
2 tablespoons capers - roughly chop
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
