2 garlic cloves crushed
1 tbs anchovy oil
800g tinned tomatoes (chopped roughly)
1 tbs salted baby capers
1/3 cup of cheap or leftover red wine
75g kalamata olives
1/2 tbs chilli
500g spaghetti cooked al dente
- Heat anchovies and oil in a saucepan over medium heat until anchovies break up. Add garlic and salty capers and fry for three minutes.
- Stir in tomato, red wine, chilli and olives and bring to the boil.
- Turn down and simmer for an hour with the lid ajar (or until a nice thick consistency is reached). Season with more pepper than you think. Add cooked spaghetti and toss well to combine.
- Serve shaved Parmesan on the top and a green salad on the side, mate.