Name: Pasta with tomatoes, olives, capers and anchovies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Fruit
Ingredients: 20.00 olives olives black, pitted and chopped; 10.00 olives olives green , pitted and chopped; 25.00 ml capers drained; 8.00 anchovy fillets chopped; 700.00 g tomatoes deseeded, chopped; 10.00 leaves fresh basil; 25.00 ml fresh marjoram oregano; 1.00 handful fresh parsley chopped; 2.00 cloves garlic cloves, finely chopped; 4.00 ml salt and freshly ground black pepper to taste; 5.00 ml vinegar red wine; 90.00 ml fresh chillies 573; 500.00 g spaghetti

Recipe Disclaimer

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Ingredients (13)

20.00 olives	olives — black, pitted and chopped
10.00 olives	olives — green , pitted and chopped
25.00 ml	capers — drained
8.00	anchovy fillets — chopped
700.00 g	tomatoes — deseeded, chopped
10.00 leaves	fresh basil
25.00 ml	fresh marjoram — oregano
1.00 handful	fresh parsley — chopped
2.00 cloves	garlic — cloves, finely chopped
4.00 ml	salt and freshly ground black pepper — to taste
5.00 ml	vinegar — red wine
90.00 ml	fresh chillies — 573
500.00 g	spaghetti

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Method:

1. Mix the olives, capers, anchovy fillets
and chopped tomato in a mixing bowl.
Chop the herbs and add to the mixture,
together with the garlic, salt, black pepper
and vinegar. Mix through. Add the olive
oil, stir and then let the sauce stand until
the pasta is cooked.

2. Cook the pasta in salted boiling water
until al dente. Drain and immediately stir
the sauce through the warm pasta. Serve.
Wine suggestion: This uncomplicated
dish deserves an uncomplicated wine, such as a red blend. If you prefer white
wine you should drink something with
more substance so that it will not be
overpowered by the flavour of the food.