- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 large garlic cloves, crushed
- ½ tsp chilli flakes (optional)
- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 5 anchovy fillets, finely chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 120g pitted black olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 tbsp capers, drained
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 300g dried spaghetti
- ½ small bunch of parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.