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Ingredients
- 500 g (1 lb 2 oz) spaghetti or fettuccine
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 2 tablespoons chopped parsley
- 1/4-1/2 teaspoon chilli flakes, or chilli powder
- 850 g (1 lb 14 oz) tinned chopped tomatoes
- 1 tablespoon capers, rinsed and drained
- 3 anchovy fillets, chopped
- 3 tablespoons black olives
Method
1. Cook the spaghetti or fettuccine in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Meanwhile, heat the oil in a heavy-based frying pan. Add the garlic, parsley and chilli flakes and cook, stirring, for 1 minute over medium heat.
3. Add the tomato and stir to combine. Reduce the heat and simmer, covered, for 5 minutes.
4. Add the capers, anchovies and olives and cook, stirring, for 5 minutes. Season with freshly ground black pepper. Add the sauce to the pasta and toss together gently. Serve immediately.
