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Ingredients
- 4 Tbsp. extra virgin olive oil
- 6 x anchovy fillets minced
- 2 x cloves of garlic peeled and finely sliced
- 1 x couple of pinches of dry red pepper flakes
- 450 gm tinned cnushed tomatoes
- 12 x black olives stoned and minced a little
- Â Â spaghetti for 2
- 1 Tbsp. capers rinsed
- 1 lrg handful of parsley minced
- Â Â Parmesan cheese to serve
Directions
- Hot the oil in a shallow pan.
- Add in the anchovy fillets garlic and red pepper flakes and over a quite moderate heat till the garlic turns golden brown.
- Add in the crushed tomatoes and the olives then simmer for about 15 min till you have a thick sludge.
- Cook the pasta in lots of boiling salted water until tender then drain.
- Stir the pasta into the sauce; season with salt and add in the capers and parsley.
- Serve with Parmesan cheese.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 2 servings | |
| Calories 244 | |
| Calories from Fat 239 | 98% |
| Total Fat 27.05g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 15mg | 0% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.05g | 0% |
| Protein 0.28g | 0% |
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