Slice the garlic, finely chop one part and fry everything in olive oil until golden. Add the anchovy fillets to the pan and crush them with a spoon. Pour the tomatoes into a sieve, drain and cut into coarse pieces. Add to the anchovies and simmer slowly. Cook the fusilli in salted water until al dente. Meanwhile, add the capers, the pitted olives cut in half and the crushed chili pepper to the sauce. Season with salt and pepper and continue to simmer. If the sauce is too thick, add some pasta water. Drain the cooked fusilli and add to the sauce. Toss well and serve immediately.
COOKING TIME: Fusilli about 7-12 minutes, depending on thickness and type (follow instructions!) TIP: If you chop the anchovy fillets directly in the pan, the spicy flavor is fully preserved and not left on the cutting board.