A wonderfully flavourful Italian sauce made with tomatoes, anchovies and olives that compliments any style of pasta.


  • 2 tbsp olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 50g pack anchovy fillets in olive oil, drained and coarsely chopped

  • 2 red chillies, deseeded and coarsely chopped

  • 6 Italian plum tomatoes, coarsely chopped

  • 1 tbsp capers, coarsely chopped

  • 100g Italian oven-dried olives, pitted

  • 2 tbsp chopped fresh flat-leaf parsley

  • Salt and freshly ground black pepper

  • To serve

  • Pasta or gnocchi of your choice

  • Parmesan cheese

  • Toasted ciabatta


  • 1.

    Heat the oil in a pan, add the onion, garlic, anchovies and chillies and cook gently for 4-5 minutes, or until the onions are golden.

  • 2.

    Add the tomatoes and capers, and cook for a further 10 minutes, or until the tomatoes are softened and pulpy. Season to taste.

  • 3.

    Cook your pasta, drain and return to the pan with the tomato sauce, olives and parsley and toss together well.

  • 4.

    Divide between 4 bowls and serve with Parmesan cheese and toasted ciabatta.

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