Like any good sauce, onions and garlic are where is starts, however this sauce gets extra umpf with the addition of chilli flakes and anchovies. Even those who don’t like fish will love this, its not fishy, but instead adds real depth of flavour to the sauce.
Cost per person £0.61
Large glug of rapeseed oil
500g wholemeal spaghetti
3 cloves of garlic
1 teaspoon of chilli flakes (more if you are like my family)
1 large red onion
1 tin of chopped plum tomatoes
2 anchovies fillets
1 tablespoon of chopped olives
1 tablespoon of chopped capers
1 handful of chopped fresh parsley
2 tablespoons of white wine vinegar
Generous pinch and salt and pepper
Add rapeseed oil to a medium heat frying pan and add your finely diced onions, saute these till soft and translucent before adding the garlic, anchovies and chillies. Cook these until the anchovies have melted and the onions/ garlic are soft and caramelised.
In a separate sauce pan, bring salted water to the boil ready to cook your pasta. Once boiling, add the pasta and cook as per the packet instructions (although I tend to drain it 1-2 minutes earlier as I prefer it more al dente).
Add the tinned tomatoes to the fried onion and garlic mix, with the addition of a tin of water and bring to the boil. Use the back of the spoon to break down the plum tomatoes.
Reduce down till the sauce is thickening- this should take at least 5-8 mins. Add the remaining ingredients and cook for a further 5 mins. Add more salt, pepper and vinegar to taste, and serve on the cooked and drained pasta! Easy!