Ingredients
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2 tablespoons olive oil
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2 garlic cloves, minced
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400 g chopped tomatoes
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50 g anchovies packed in oil (drained & chopped)
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350 g spaghetti
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100 g pitted black olives, drained & sliced
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1 tablespoon capers, drained
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6 basil leaves, shredded, plus extra
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basil leaves, for serving
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1 red chile, desseded & finely chopped
Instructions
- Heat the oil in a pan add the garlic & cook over a low heat for 1-2 minutes. Add the chopped tomatoes & anchovies & simmer uncovered for 10 minutes - stir occasionally.
- Meanwhile, heat a large pan of water until boiling. Boil the spaghetti uncovered for 10-11 minutes or until just tender.
- Add the olives, capers & basil to the sauce & simmer for 4-5 minutes.
- Drain the spaghetti well, toss with the sauce & serve garnished with basil leaves.