1. Prepare a large pot with salt water and set aside. Peel and chop the onion. Peel and slice the garlic. Drain the anchovy fillets and chop roughly. Slice the olives. Wash, dry, and half the tomatoes. Set everything aside.

2. Place the pot with the water on the stove and slowly bring the water to a boil while preparing the sauce.

3. Add the olive oil to a large frying pan and heat up over medium heat. Add the chopped onion and cook for several minutes until soft and glossy. Add the garlic, chopped anchovy fillets, and capers to the pan and cook for another 2-3 minutes. Add the sliced olives, cherry tomatoes, and chili flakes and cook everything over medium heat until the tomatoes are soft and start falling apart slightly – takes about 8-10 minutes.

4. While the sauce is cooking, prepare the bavette pasta by adding it to the boiling water. Cook about 2 minutes shorter than required to be “al dente” – my pasta needed 7 minutes. When the pasta is ready, take about 1 cup of the pasta water and set aside. Drain the pasta and add to the frying pan with the sauce. Stir to combine. Gradually add some of the pasta water and mix everything. Continue cooking and adding more pasta water for about 3-4 minutes. Season with salt and fresh pepper – be careful with the salt, the anchovies are already quite salty. Add the pasta to serving bowls, sprinkle with some chopped parsley, some freshly grated parmesan, and serve with some toasted bread.