– Cloves of garlic (2)
– 1/4 cup of anchovies
– 1 Litre of tomato passata (Tomato paste)
– 1/2 cup of olives
– 1/4 cup of capers
– Red wine
– Salt and Pepper
Finely chop 2 cloves of garlic. Fry off on medium heat with a little olive oil and a teaspoon of chili. Add 1/4 cup of anchovies and cook on a low heat until they almost dissolve into a liquid. Add 1 litre of tomato passata or crushed tinned tomatoes and 1 tablespoon of tomato paste and simmer. Add 1/2 cup of chopped olives, 1/4 cup of capers, a splash of red wine, a tablespoon of sugar, salt and pepper. Leave to thicken while your spaghetti cooks.
Toss the cooked pasta through the sauce and serve with lots of finely chopped flat leaf parsley. Italians wouldn’t have you serve cheese on top of something with fish in it but seeing as the anchovies are such a subtle flavor in the background I think you can be forgiven for topping with a little grated Parmesan.