This is called all'Arrabbiata in Italian, which literally means "angry", a nod to the spicy kick in this dish.
Sure, it may not be an authentic arrabbiata, but it is TASTY! I've served it at several dinner parties with rave reviews! - 21 Jul 2008
We loved this dish. Just heavenly! Next time I will use less chilli. Just a bit firey for me but my guests loved it. It can always be added of course. Just depends on your taste for heat. A little anchovy paste is also an easy substitute for the fillets. - 21 Jul 2008
great recipe, lots of flavour. don't skimp on the anchovies or other things that give the flavour. they can be overpowered later while simmering with the tomatoes. what makes this dish so great is the daring flavour and uniqueness of the anchovies, capers and olives. do not leave these out!!! takes about an hour including prep time, and was very easy - 21 Jul 2008