Food type: Italian, Pasta
3 tbsp olive oil
4 anchovy fillets, sliced
1 small red chilli, deseeded and finely chopped
2 tsp capers
1 onion finely chopped
2 cloves garlic finely chopped
50 gms pitted chopped black olives
420g canned tomatoes chopped
1 tbsp fresh flat-leaf parsley
shaved parmesan (to serve)
Heat 3 tbsp of the olive oil in a large frying pan over a medium heat, sauté the onion until soft, stir occasionally.
Add the garlic and anchovies and cook for a minute, and stir.
Add the olives, tomatoes chilli, capers, salt and pepper, and bring to the boil.
Then simmer uncovered for 10 minutes, stir, stirring occasionally.
Cook the pasta in salted boiling water, drain in a colander.
Pour the pasta onto the sauce and mix together. Sprinkle with the fresh parsley and serve topped off with freshly shaved parmesan.