Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Angela Hartnett
From Saturday Kitchen
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g tin chopped tomatoes
- 375g/13oz spaghettini
- 2 tsp small capers
- pinch dried chilli flakes
- 10 black olives, stoned and chopped
- 12 anchovy fillets in oil
- 2 tbsp chopped fresh flatleaf parsley
- salt and freshly ground black pepper
Method
-
Heat the oil in a saucepan over a medium-low heat. Add the onion and garlic and sauté gently without allowing to colour.
-
Add the tomatoes, season with salt and pepper and simmer for 10 minutes, until it becomes a thick sauce.
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Meanwhile, bring a pan of salted water to the boil and cook the pasta for 8–10 minutes, until al dente.
-
While the pasta is cooking, add the capers, chilli and black olives to the tomato sauce.
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Once cooked, drain the pasta and toss through the sauce. Stir through the anchovies and parsley. Check the seasoning and serve immediately.