4 from 1 vote
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Course: Italian Kitchen, Pasta Recipes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 3 servings
Calories: 310kcal


  • 300g pasta (spaghetti or linguine works best)
  • 100g capers (drained)
  • 300g pitted black olives (drained)
  • 1 onion (finely chopped)
  • 400g tin chopped tomatoes (or passata)
  • 3 cloves garlic (finely sliced)
  • 1 teaspoon red wine vinegar
  • 1 splash white wine
  • 4-5 anchovy fillets (finely sliced)
  • 1/2 teaspoon chilli flakes (more or less depending on taste)
  • 2 tablespoons olive oil
  • 1/2 bunch fresh flat-leaf parsley


  • 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.


Calories: 310kcal

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