Ingredients

• 2 tbsp extra virgin olive oil
• 1 small onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 400g tin chopped tomatoes
• 375g/13oz spaghettini
• 2 tsp small capers
• pinch dried chilli flakes
• 10 black olives
• stoned and chopped
• 12 anchovy fillets in oil
• 2 tbsp chopped fresh flatleaf parsley
• salt and freshly ground black pepper

Directions

• Heat the oil in a saucepan over a medium-low heat. Add the onion and garlic and sauté gently without allowing to colour.
• Add the tomatoes
• season with salt and pepper and simmer for 10 minutes
• until it becomes a thick sauce.
• Meanwhile
• bring a pan of salted water to the boil and cook the pasta for 8–10 minutes
• until al dente.
• While the pasta is cooking
• add the capers
• chilli and black olives to the tomato sauce.
• Once cooked
• drain the pasta and toss through the sauce. Stir through the anchovies and parsley. Check the seasoning and serve immediately.