Ingredients

• 4 tbsp olive oil
• 200g/7oz frozen chopped onions (or 2 medium onions
• roughly chopped)
• 4 garlic cloves
• finely sliced
• 125g/4½oz drained
• pitted black olives
• cut in half
• 2 tbsp capers (from a jar)
• drained
• 1 tsp dried chilli flakes
• ½ tsp fine sea salt
• 2 x 400g tins chopped tomatoes
• 150ml/5fl oz red wine or vegetable stock
• 300g/10½oz dried spaghetti
• freshly ground black pepper
• handful fresh flatleaf parsley leaves
• roughly chopped (optional)

Directions

• Heat 3 tablespoons of the oil in a large
• non-stick saucepan over a medium heat. Add the onions and garlic and fry gently for 4-5 minutes
• stirring regularly
• until softened and very lightly browned.
• Stir in the olives
• capers
• chilli flakes and salt
• then add the tinned tomatoes and red wine (or stock). Bring the mixture to the boil
• then reduce the heat until the mixture is simmering. Simmer very gently for 40-45 minutes
• stirring regularly
• until the sauce has thickened.
• Once the sauce has been cooking for 30 minutes
• half-fill a large saucepan with boiling water. Add the spaghetti and cook according to the packet instructions
• until al dente.
• When the pasta is cooked to your liking
• reserve 3 tablespoons of the cooking water in a bowl
• then drain the pasta in a colander and return it to the saucepan.
• Add half of the sauce to the cooked spaghetti
• then stir in the reserved cooking water. Continue to stir the mixture carefully until the spaghetti is coated in the sauce. Season
• to taste
• with freshly ground black pepper.
• To serve
• transfer the spaghetti and sauce to a warmed serving dish
• then pour over the remaining sauce. Drizzle over the remaining tablespoon of oil and garnish with the parsley
• if using. Serve immediately.