Spaghetti Puttanesca

400 g spaghetti, cooked according to package directions
drizzle of olive oil
4 pcs bird's eye chilis (siling labuyo), seeded and chopped
6 cloves of garlic, chopped finely
3 pinky-sized canned anchovies
handful of black pitted olives, sliced (you can also buy the sliced kind)
1 regular can of diced or crushed tomatoes (you can also use peeled whole canned tomatoes, but the squashed version saves you the bicep workout)
salt and pepper to taste
a dash of sugar

Heat the olive oil in a pan, add the chilis first if you want a more intense kick to the sauce (if not, add them after the tomatoes). Saute the garlic, then add the anchovies, mash and smash in the pan. Some people like to wash the anchovies in milk to take the salty edge off; I don't bother. Put in the olives, then the tomatoes. Cook for a couple minutes, season to taste. Add the pasta, heat through and serve (some freshly grated parmesan would be great with this, but I didn't have any in stock). Andiamo a mangiare!