About this recipe:A good gutsy sauce using canned tomatoes, chillies, anchovies, capers and olives for a Mediterranean flavour.
375g penne (tubes) or fusilli (spirals)
1 tbsp olive oil
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
1 tbsp capers, drained and rinsed
4 anchovy fillets, drained and finely chopped
1/4 tsp dried crushed chillies, or to taste
50g stoned black olives, roughly chopped
1 tbsp chopped flat-leaf parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:12min › Ready in:22min
Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, heat the oil in large frying pan over a medium heat. Sauté the garlic for 1 minute, then stir in the tomatoes, capers, anchovies and chillies. Cook gently for 10 minutes, stirring from time to time until the sauce thickens slightly, then stir in the olives.
Drain the pasta and tip into a large serving dish. Pour over the sauce and toss to coat well. Sprinkle with parsley and serve immediately.
Turn this into a complete Italian meal with warm ciabatta and a rocket salad as accompaniments. For dessert, serve poached pears with little almond biscuits (amaretti).