ingredients

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• ✓250g Spaghetti Pasta
• ✓1 tbsp tomato paste
• ✓1/2 small brown onion, diced
• ✓2-3 cloves of garlic, crushed
• ✓2 x 400g cans of crushed tomatoes
• ✓2 tbsp. capers
• ✓5-6 anchovies, finely sliced
• ✓1/3 cup kalamata olives, pitted
• ✓2 tbsp parsley, finely sliced
• ✓Salt & pepper (to taste)
• ✓1/4 tsp chilli flakes (if you like heat)
• ✓2 tbsp. Parmesan cheese
• ✓1 tbsp. olive oil

method

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1. 1

   In a deep pot, add olive oil and heat over a medium to high heat.

2. 2

   Add onion, garlic and chilli flakes into the pot and cook for 2-3 minutes, or until onion becomes translucent.

3. 3

   Add tomato paste, capers, anchovies and olives into the pot and cook for 2 minutes to heat through.

4. 4

   Add crushed tomatoes, parsley, salt and pepper. Cook for 20 minutes or until the sauce has slightly reduced.

5. 5

   While the sauce simmers, boil pasta in salted water until cooked to your liking (or according to packet instructions). Drain.

6. 6

   Add pasta into the sauce pot and mix through.

7. 7

   Serve in bowls and top with more fresh parsley and parmesan cheese.