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2 tbsp extra virgin olive oil
2 cloves of garlic, thinly sliced
2 anchovy fillets
1 x 14 oz tin plum tomatoes, drained
1/3 cup pitted black olives, preferably oil-cured
1 tbsp capers
Pinch dried red chilli flakes
7 oz spaghetti
Small handful of flat leaf parsley or basil, roughly chopped
Sea salt and black pepper
2 tbsp extra virgin olive oil
2 cloves of garlic, thinly sliced
2 anchovy fillets
1 x 400g tin plum tomatoes, drained
30g pitted black olives, preferably oil-cured
1 tbsp capers
Pinch dried red chilli flakes
200g spaghetti
Small handful of flat leaf parsley or basil, roughly chopped
Sea salt and black pepper
Frying pan
Large pot