Spaghetti alla natalina

Heat the pan on medium-low and add the extra virgin olive oil.

Crush the garlic into the oil and stir; add a splash of water so the garlic does not burn.

Add the chili and the two anchovies; keep moving and pressing the anchovies on very low heat until they dissolve into the oil, adding a little water if the oil gets too hot.

Once the anchovies have disappeared, add the pine nuts, sultanas, crushed walnuts and capers; stir quickly so they take the oil's flavour and the pine nuts toast a little.

Add the cherry tomatoes with a little water and cook about five minutes, then press the tomatoes so the juice comes out.

Add four tablespoons of passata.

Add the olives at the end, some parsley, and season generously with salt and pepper; mix and let the sauce rest.

Boil the spaghetti in water salted with one tablespoon of sea salt or rock salt, stirring every couple of minutes; the packet time is 13 minutes.

Before the pasta is done, take pasta water; warm the sauce back on the stove and add some pasta water.

Lift the al dente pasta into the sauce and toss quickly, adding more pasta water as it is absorbed.

Plate the spaghetti, spoon the nuts, fruit and tomatoes on top and finish with parsley; no cheese needed.