Ingredients
1/3 cup good quality olive oil
4 large cloves of garlic chopped
1.5 tblsp chili flakes
1 heaping tsp anchovy paste
1.5 cups tomato passata - about 1/2 bottle
8 black olives pitted and roughly chopped
1 tblsp capers roughly chopped or crushed
Heaping tsp of oregano or basil (optional)
Dry spaghetti for two
Preparation
Put water on for pasta as you prepare ingredients. This sauce is quick.
Heat olive oil in a medium sized fry pan on medium heat. Add garlic and cook until aromatic (30 sec). Add chili flakes and cook for another 30 sec. Repeat with anchovy paste. When you can smell anchovy paste, add remaining ingredients (except for pasta) and simmer until slightly darkened (about 15 min). We find we don’t need any additional salt due to the brininess of the anchovy paste and capers. Serve over cooked spaghetti.
