3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
½ tsp chili flakes (optional)
400g can chopped tomatoes
5 anchovy fillets, finely chopped
120g pitted black olives
2 tbsp capers, drained
300g dried spaghetti
½ small bunch of parsley, finely chopped
How to:
Heat the oil in a non-stick pan over medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chili, if using, and cook for a further minute.
Stir the tomatoes, anchovies, olives, and capers into the onion, bring to a gentle simmer, and cook, uncovered, for 15 mins. Season to taste.
Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.