Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It’s budget-friendly too, making it a great meal for the family
Prep:15 mins
Serves 4
3 tbsp olive oil1 onion, finely chopped2 large garlic cloves, crushed½ tsp chilli flakes (optional)400g can chopped tomatoes5 anchovy fillets, finely chopped120g pitted black olives2 tbsp capers, drained300g dried spaghetti½ small bunch of parsley, finely chopped
STEP 1Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.STEP 2Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.STEP 3Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.
