Peel off the garlic clove and cut into small pieces. Cut the anchovy fillets into small pieces. Halve the chilli pepper lengthways, remove the seeds and cut the chilli pepper into thin strips. Heat the oil in a pan, add the garlic and anchovies, fry until the anchovies dissolve a little to have.
Add the olives, capers and chilli peppers and fry briefly. Add the tomatoes and marjoram, bring to the boil and simmer for about 20 minutes over a low heat.
In the meantime, cook the pasta in plenty of salted water according to the instructions on the package. Pour the pasta into a colander and drain well. Mix the drained pasta with the sauce. Arrange the spaghetti with olives and capers on plates. Serve sprinkled with basil leaves.
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