This homestyle sauce, made with pantry staples, has its origins in Naples.
|1 tbsp olive oil, plus extra|
|1 brown onion, diced|
|1 red chilli, deseeded and chopped|
|4 anchovy fillets, chopped|
|400g tin chopped tomatoes|
|200ml tomato passata|
|1 tbsp small salted capers, rinsed|
|1/2 cup sun-dried or semi-dried tomatoes|
|2 tbsp small black olives|
|500g dried spaghetti|
|Sea salt and black pepper|
|Freshly grated parmesan cheese|
NEED TO KNOW
1. Heat oil in a frying pan and saute onion.
2. Add chilli, anchovies, tomatoes, passata, water, capers, sun-dried tomatoes and olives and cook over a medium heat for 15 minutes, stirring occasionally.
3. Cook pasta in a pot of boiling salted water until al dente. Drain, reserving half a cup of pasta water.
4. Add salt, pepper and a glug of olive oil to the sauce. Lighten with a little pasta water, if needed. Add pasta and toss. Serve with parmesan.
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