This dish makes us smile purely for its simplicity and amazing flavour. It there’s one recipe we think you should follow precisely it’s this one. Every single ingredient (including the anchovies!) add to the overall flavour experience. Serve as it is or add your favourite meatballs or fish to mix it up. It's even better on Day 2.
4 -5 anchovy fillets in oil, drained and finely chopped
400g can chopped tomatoes in juice
1 Tbsp drained capers
12 black pitted olives, halved
250g dried spaghetti
Handful flat leaf parsley leaves
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 300g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Heat a dash of olive oil in a saucepan. Add the onion and garlic and cook over a low heat to soften.
Add Wattie's Tomato Paste, Gregg's Chilli flakes and anchovies. Pour in chopped tomatoes in juice.
Stir and bring to the boil. Reduce heat and simmer for 10 minutes. Stir in capers and olives. Season to taste.
While sauce is cooking prepare spaghetti as per packet directions. Drain. Add to sauce and carefully toss to coat the pasta in the sauce.
Serve in bowls garnished with chopped flat leaf parsley.
Serve with grilled or pan-fried fish fillets.
Brown chicken, beef or pork meatballs and add to the sauce. Increase cooking time to 20 minutes, before adding the olives and capers.
Switch It Up
Replace spaghetti with your favourite pasta or serve over gnocchi.