Prep time: 10 mins Cooking time: 15 mins Serves 4
2 tbsp olive oil, plus extra 1 onion, finely chopped 3-4 canned anchovies, chopped 3 garlic cloves, chopped 2 tbsp tomato paste 800g canned chopped tomatoes 2 tsp dried oregano 1/2 tsp red chilli flakes 3/4 cup pitted olives, chopped 2 tbsp small capers 1/4 cup chopped fresh parsley 400g spaghetti, cooked 1Warm
olive oil in a large pan over medium-high heat. Add onion and sauté until soft, about 4-5 mins. 2Stir
in anchovies along with some of the oil from the can. Add garlic and cook for another minute. 3Add
tomato paste and cook for 2 mins, stirring occasionally. Add tomatoes, oregano, chilli flakes and olives. Simmer until sauce thickens. 4Add
capers and continue to simmer gently. Drizzle a little olive oil over pasta, toss then add to the sauce. Stir to combine. Spoon on to plates and garnish with parsley.