This classic pasta recipe is a great storecupboard standby.
1 x 400g/14oz can chopped tomatoes
6 canned fillets of anchovies in olive oil
150g/5oz pitted black olives
1 tbsp salted capers
2 garlic cloves, chopped
5 tbsp Italian olive oil
fresh parsley, chopped
salt and freshly ground black pepper
400g/14oz spaghetti
In a pan, fry the garlic in the olive oil and just before they get golden add the anchovies, capers and olives.
Stir in the tomatoes, add the salt, freshly ground black pepper and a sprinkling of parsley.
Meanwhile, cook the spaghetti in plenty of boiling water, according to packet instructions. Drain the pasta, add it to the sauce and mix until well combined.
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