A great little Italian dish for two.
150g dried fettuccine
2-3 tablespoons extra virgin olive oil
1/2 red chilli, seeded & diced
2 tablespoons capers, rinsed & patted dry
6 pitted Kalamata olives, sliced
5 anchovy filets, drained & chopped
1 teaspoon each: crushed garlic, dried oregano, basil
400g can chopped tomatoes
Cook the pasta according to the packet instructions.
Heat the oil in a deep saucepan. Sauté the chilli, capers, olives, anchovies, garlic and herbs for about 30 seconds. Add the tomatoes. Simmer for about 5 minutes.
Drain the cooked pasta well. Immediately plunge it into the sauce. Mix well. Serve in large bowls. Great topped with shaved parmesan cheese, fresh basil leaves and Italian parsley.
Approx Time 15 minutes
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