- 1 x 400g/14oz can chopped tomatoes
- 6 canned fillets of anchovies in olive oil
- 150g/5oz pitted black olives
- 1 tbsp salted capers
- 2 garlic cloves, chopped
- 5 tbsp Italian olive oil
- fresh parsley, chopped
- salt and freshly ground black pepper
- 400g/14oz spaghetti
- In a pan, fry the garlic in the olive oil and just before they get golden add the anchovies, capers and olives.
- Stir in the tomatoes, add the salt, freshly ground black pepper and a sprinkling of parsley.
- Meanwhile, cook the spaghetti in plenty of boiling water, according to packet instructions. Drain the pasta, add it to the sauce and mix until well combined.