Procedure:

Stone the olives and capers, rinse under running water, then wipe Ie anchovies depriving them of the bones and chop finely with a knife.In a small saucepan bring brown butter and oil in the cloves of garlic cut in half, then add the anchovies, capers and chopped olives chopped. Cook the whole, and complete with chopped tomatoes and cook over medium heat for 20 minutes after adjusting the salt.

Cook the spaghetti in salted water and drain it when still al dente, season with the sauce and then sprinkle with chopped fresh parsley and freshly ground black pepper. Prepare the anchovy clean and free of bones, then chop finely with a sharp knife. Pitted black olives with some of the specific tool and cut the other pieces, then chop the capers after flushing them under running water.

In a clay pot, fry in butter and olive oil, anchovies with garlic cloves cut in half.  Add the chopped capers and olives and cook everything over a high flame for a few minutes. Add the tomatoes and, after adjusting for salt, cook for 20 minutes over medium heat. Meanwhile, cook the spaghetti in plenty of lightly salted water, then drain rather than al dente. After placing the spaghetti in a bowl, season it with the sauce and mix thoroughly. Finally, sprinkle with chopped parsley and freshly ground pepper, then stir again and serve immediately, add the pitted olives.