Step 1
To a medium pot over medium-high warmth, add the oil. When it’s scorching and shimmering, add the capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions and prepare dinner, stirring often, till the substances are browned, about 20 minutes. Add the tomatoes and beer and convey to a boil, then flip the warmth to medium-low and simmer, stirring often, till the sauce thickens, about 1½ hours. Switch the sauce to a blender and pulse till clean, then scrape it again into the pot and place over low warmth. Stir within the olives and season to style with salt and black pepper.
Step 2
Carry a big pot of salted water to a boil. Add the pasta and prepare dinner till al dente. Drain the pasta, reserving a little bit cooking water, then switch the pasta to the sauce and toss to mix. Stir a little bit pasta water into the sauce to loosen if wanted. Garnish with caper berries and parsley and serve.
