Mon, 13 January 2025
Ingredients:
· 2-3 tablespoons olive oil
· 1 small white onion or 2 shallots, finely diced
· 150-200g olives of choice pitted & roughly chopped. I love nocerella but you can use any kind here.
· 3-4 tablespoons capers
· 1 tin of anchovies, if not vegan
· 4-5 cloves garlic, crushed
· 2 teaspoons smoked paprika
· ½ - 1 teaspoon chilli flakes, its meant to be hot but go with the way you like it
· Sea salt & black pepper
· 2 tins chopped tomatoes
· 200g raw or 400g cooked pasta
· Breadcrumbs & parsley to serve
Method:
1. Place a large pan over a medium heat and add the olive oil.
2. Gently fry the onions, olives, capers, anchovies (if using), garlic, smoked paprika, chillies flakes, sea salt and black pepper.
3. Let them cook down slowly for 5-8 minutes before adding the two tins of tomatoes. I also add a little water or stock to help wash out the tins!
4. Let the tomatoes cook gently for ten minutes.
5. Add in the drained pasta with a cup of pasta water and allow it all to cook and heat up together for another few minutes.
6. Finish the process when the sauce is at the consistency you like. Some like it very saucey others a bit more dry.
7. Toast the breadcrumbs with olive oil and sprinkle with them and chopped parsely.
