Directions

• In a large non-stick frying pan, heat the olive oil over a medium heat. Once hot, add the onion and fry for 8-10 minutes. If it begins to brown too quickly, turn the heat down. Everything in this recipe should be cooked gently (other than the pasta).
  
• Once the onion has softened, add the garlic and anchovy. Fry this for a further minute until the anchovy has melted. Don’t let the garlic brown.
  
• Add the olives, capers and chilli flakes and fry for a further 1 minute, stirring frequently.
  
• Turn the heat up and pour in the wine and vinegar. Once the wine has reduced, turn the heat back down.
  
• Pour over the chopped tomatoes and stir. Season with sea salt and black pepper and turn the heat down to a simmer. Allow this to gently cook for around 10 minutes.
  
• Cook your pasta as per the packet instructions.
  
• When cooked, drain your pasta, saving a little of the pasta water and add the pasta and the drop of water to the tomatoes, mixing well.
  
• Serve with lots of the chopped parsley.