Bring a large pot of water to a boil. Add the coarse salt and the fusilli. Cook for 2 minutes less than the packet instructions so the pasta finishes in the sauce.

Before draining, scoop out a ladleful (about 120 ml) of pasta water and set it aside.

Heat the olive oil in a wide skillet over medium heat. Add the crushed garlic cloves and the peperoncino. Cook for 2 minutes until the garlic turns pale gold and the oil smells fragrant.

Add the anchovy fillets and stir for about 1 minute until they dissolve into the oil completely.

Add the hand-crushed tomatoes with their juices. Stir well, bring to a gentle simmer, and cook uncovered for 10 minutes until the sauce thickens slightly.

Add the pitted olives and rinsed capers. Stir and simmer for another 5 minutes. Taste before adding any salt.

Remove and discard the garlic cloves if you prefer a milder finish, or leave them in for more intensity.

Drain the fusilli and add it directly to the skillet. Toss over medium heat for 1-2 minutes, adding splashes of the reserved pasta water to loosen the sauce until it coats every spiral.

Remove the pan from the heat. Add the torn basil leaves and a turn of black pepper. Toss once more and plate immediately.