Spaghetti and FFC Caper Puttanesca

12 pitted FFC green olives rinsed and drained
½ red onion sliced thinly
2 ripe vine tomatoes de-seeded and diced
3 tbsp FFC capers rinsed and drained
6 anchovy fillets chopped
1 red chilli chopped
1 tbsp red wine vinegar
2 tbsp FFC Extra Virgin olive oil
200g spaghetti
handful purple basil
a few FFC caperberries

Method
Put olives, onions, tomato, capers, anchovies, chilli, vinegar and oil in a bowl and season with black pepper. Stir to combine.
Cook spaghetti until al dente. Drain well. Add other ingredients while hot and mix well and garnish with basil and FFC caperberries.