Finely dice the onion and garlic. Divide the olives and finely chop the anchovy fillets. Dice the dried tomatoes and roughly chop the capers.

In a high pan, fry the onions until translucent. Add the scampi and garlic and fry everything for about 3 minutes. Deglaze with the red wine and then add the chunky tomatoes. Finally add the olives, capers, anchovy fillets and the sun-dried tomatoes and season everything with salt, pepper and chilli. Let everything simmer for about 15-20 minutes over low heat.

Bring water to a boil in a large saucepan and season with salt. Cook the spaghetti according to the instructions on the package. Finely chop the parsley. Arrange the plate and decorate with the parsley. Enjoy your meal!