Preparation time: 20 minutes
Cooking time: 35 minutes
400g (14oz) chopped tomatoes with garlic
2 tbsp basil-infused olive oil
2 cloves of garlic, finely chopped
1 fresh red chilli, de-seeded and chopped
50g (2oz) anchovies, drained
175g (6oz) pitted black olives, chopped
1 heaped tbsp capers, drained
1 rounded tbsp tomato purée
freshly milled black pepper
225g-275g (8-10oz) spaghetti
Chopped fresh basil
1 Heat the olive oil in a saucepan. Add the garlic, chilli and cook until the garlic is pale golden in colour. Add the anchovies, olives, capers, tomatoes, tomato purée and black pepper.
2 Simmer on a low heat for 30 minutes until reduced to a thick sauce.
3 While the sauce is cooking, fill a large saucepan with lightly salted, boiling water and cook the spaghetti until ‘al dente’.
4 Drain the spaghetti and return to the saucepan. Add the sauce, toss well and serve with freshly chopped basil.
Recipe and image courtesy of www.napolina.com