INGREDIENTS4 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely sliced
1-2 small red chillies
6 anchovy fillets, finely chopped
400g tin chopped tomatoes
1 Tbsp fresh oregano leaves
100g pitted black olives, chopped roughly
1 Tbsp capers, chopped if large
400g spaghetti
grated parmesan cheese (optional)
METHOD:
Cook the pasta in a large saucepan of boiling water until al dente.
Meanwhile, heat the olive oil in a large saucepan and add the onion, garlic and chilli. Fry gently for about 6 minutes, or until the onion is soft.
Add the anchovies and cook, stirring, until well mixed.
Add the tomatoes, oregano, olives and capers and bring to the boil.
Add a little bit of water to the tomato can to clean it and add to frypan. |
Sprinkle with parmesan if using.
Serves 4
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