Put the pasta in boiling water and cook for 8 minutes. In the meantime, saute all but 2 anchovy fillets on low heat with a bit of olive oil. Add the olives, chopped in thick pieces. As soon as the anchovies start softening add the white wine.
Once the alcohol is evaporated, add the pasta and one cup of the water they were boiled in. Then add the cherry tomatoes sliced in half, together with some butter.
Once the pasta absorbs the juices, remove from the heat and sprinkle with parsley and cheese. Serve in a large platter, placing the 2 remaining anchovy fillets in the center.
A Greek version of the famous “Spaghetti alla puttanesca”.
1 package of spaghetti No. 7
125 gr of Inolivia green olives with garlic
1 small can of anchovy fillets (in oil)
100 gr of cherry tomatoes
½ a bunch of chopped parsley
A little white wine
Freshly ground pepper, olive oil
Grated Parmesan cheese or Kefalograviera cheese (optional)