How to cook
In a deep pan, bring water to a boil with one teaspoon of salt, while you chop the tomatoes in half. Cut the olives into rings, along with the garlic, chop the pepper into long strips and add parsley.
Pour oil in a pan and add the remaining one teaspoon of salt with garlic and pepper. When you see that the garlic has begun to change color, immediately add the fish (if you are slow, it will burn and change its taste).
Stir well, to crush the larger pieces of fish. When it begins to fry, add corn with olives and mix again. Now the water will boil and will have to put pasta to boil (note that when you have to put stir until it boils, otherwise it will stick to the pan).
Put the tomatoes in the pan and stir well. Halfway through cooking the pasta, when the water is turned white, take one scoop of water and pour into the pan and stir again. Leave the sauce to boil over low heat until the tomatoes are softened (they should not be crushed, they will collapse, as needed).
Now add the lemon and black pepper. Stir and allow to simmer. When the pasta is ready, pour into a colander and rinse briefly. In the same pan, put butter and melt it, pour the pasta and stir.
When it starts to fry, pour the sauce in. Stir well and serve immediately. To garnish the plates, sprinkle them with spices. Bon Appetit!