Recipe No 220 pasta sauce

Caper, olive and anchovy pasta sauce

Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 800 g
Metric Imperial

Processes

  • Olive oil (5 tbsp + 1 tsp)
    75 g
  • Onions, finely chopped (2 large)
    300 g
  1. 01
    Cook over medium heat for .

  • Garlic, finely chopped (3 cloves)
    9 g
  • Chili flakes (½ tsp)
    1.4 g
  1. 02
    Add to pan.
  2. 03
    Cook .
  3. 04
    Reduce heat to low.

  • Ripe tomatoes, peeled and deseeded, diced (6 large)
    600 g
  • Capers in brine, rinsed, drained (¼ cup)
    35 g
  • Anchovies in oil, minced (7 anchovies)
    28 g
  1. 05
    Simmer until thick and pulpy, between 5 and .

  • Kalamata olives
    150 g
  • Flat-leaf parsley, chopped (3 tbsp)
    11 g
  1. 06
    Add to pan.
  2. 07
    Stir to combine.
  3. 08
    Serve with 375 g / 13 oz spaghetti.

Food pairings

If you have a pasta extruder to create spaghetti, you can use our Pasta dough.

Categorisation

Category
pasta sauce
Meal
component
Cuisine
italian
Diet
pescatarian
Tags
anchovies anchovy capers olives pasta sauce