6 large ripe Tomatoes
1/3 cup olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon chili flakes
4 tbsps capers, rinsed and squeezed dry
7-8 anchovies in oil, drained and chopped
150 g Kalamata Olives
3 tbsp chopped flat leaf parsley

  1. Score a cross in the base of each tomato. Put the tomatoes in a bowl of boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Dice the tomato flesh.
  2. Heat the oil in a saucepan, add the onion and cook over medium heat for 5 minutes.
  3. Add the garlic and chili flakes, and cook for 30 seconds before adding the capers, anchovies and diced tomato.
  4. Simmer over low heat for 5-10 minutes, or until thick and pulpy. Stir in the olives and parsley.
  5. Add the hot pasta to the sauce and toss thoroughly until well combined.
  6. Season with salt and freshly ground pepper and serve immediately.
This sauce can be used for 375 g spaghetti.

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