Cook the spaghetti in enough salted water for about eight minutes (according to package instructions!) until al dente.
In a deep frying pan, sauté the finely diced onion in foaming butter. Add the garlic through the press, as well as the anchovies. Mash the anchovies a little with a wooden spoon, they should melt with the butter. Remove the stones from the olives, cut them off and add them to the hot butter form.
Finally, add the capers and pour a small ladle of pasta cooking water. Bring to a bubbling boil, add the spaghetti dripping wet and stir in, sprinkling the basil cut into strips in between. Drizzle with fresh olive oil and arrange in deep plates.
Put cheese on the table to grate yourself or freshly grated, so that everyone can take from it according to their own taste. Serve with a nice, fresh, Italian, non-acidic white wine.
Tip: Always use aromatic spices to refine your dishes!
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