2 garlic cloves crushed
6 anchovies*
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

  1. Heat anchovies and oil in a saucepan over medium heat until anchovies break up. Add garlic and salty capers and fry for three minutes.
  2. Stir in tomato, red wine, chilli and olives and bring to the boil.
  3. 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.
  4. Serve shaved Parmesan on the top and a green salad on the side, mate.

*not negotiable