1. Heat oil in frying pan.
  2. Gently fry capers, pine kernels, anchovies, olives and garlic for a few minutes.
  3. Add tomatoes, basil and chilli to taste.
  4. Cook uncovered until sauce thickens.
  5. Season to taste.
  6. Cook Orrechiette in boiling water according to directions. Drain.
  7. Toss well with sauce. Serve with shaved parmesan.