Fresh spaghetti with green olives

Ingredients :
Fresh spaghetti with green olives - for 4 persons
500 g grams of fresh spaghetti
100 g of stoned/pitted small green olives
50 g of dried preserved tomatoes
30 g of anchovy filets preserved in oil
10 g of capers
a few leaves of basil
8 centiliters of olive oil
table salt and freshly ground black pepper


Direction :
Make 5 liters of water boiling
While water is heating, heat the olive oil in a pan, add the olives, the anchovy filet cut in 2 parts, the dried tomatoes cut in big dice and the capers
Let them sweat in the covered pan during 5 minutes
When the water is boiling, salt it and pour the spaghetti making them standing up, then stir with a fork and count 2 minutes of cooking after water is boiling again
Quickly drain the spaghetti and add the foodstuff prepared in the pan, blend quickly with a wooden spoon, add (very few) table salt and some black pepper
Place the spaghetti very hot in a large hollow dish with minced basil leaves and eat it with a good Bandol (rosé wine from the Provence area) this nice beautiful and friendly dish