800g/1lb 12oz cherry tomatoes (600g/1lb 5oz halved, 200g/7oz quartered)
2 large garlic cloves, finely grated
6 garlic cloves, finely sliced
1 tbsp finely chopped flatleaf parsley
handful flatleaf parsley, finely chopped
1 red onion, finely chopped
12 anchovy fillets in oil, drained and roughly chopped
2 tbsp baby capers, drained
½–1 tsp dried chilli flakes
100g/3½oz pitted black olives, sliced
500g/1lb 2oz dried spaghetti
sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
2 tbsp butter, softened
30g/1oz Parmesan, finely grated
freshly grated Parmesan
1 ready-to-bake ciabatta, cut into 12 thick slices