|30.00 ml||fresh chillies — 573|
|4.00||garlic — cloves, crushed|
|1.00||red chilli — finely chopped|
|100.00 g||anchovy fillets — finely chopped|
|45.00 ml||capers — rinsed and chopped|
|100.00 g||olives — black, pitted, halved|
|1.00 kg||tomatoes — whole, peeled|
|750.00 g||pasta — spaghetti|
|0.00||sea salt and freshly ground black pepper|
|0.00||sugar — pinch|
Heat the oil in a large pan.
Sauté the garlic and chilli over medium heat until fragrant.
Add the anchovies, capers, olives and tomatoes and bring to the boil.
Simmer gently, uncovered, for about 20-25 minutes or until the sauce thickens slightly.
Meanwhile cook the spaghetti in rapidly boiling salted water until just tender but still firm (al dente).
Season the sauce with salt, pepper and a little sugar.
Add to the pasta and mix lightly.