Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 2 tablespoons olive oil

  3. 1 large brown onion, finely chopped

  4. 2 garlic cloves, finely chopped

  5. 3 anchovy fillets, finely chopped

  6. 1/4 teaspoon dried chilli flakes

  7. 2 tablespoons drained capers, rinsed

  8. 400g can diced tomatoes

  9. 1/2 cup pitted black olives, sliced

  10. 1 tablespoon finely chopped fresh oregano leaves

  11. 400g dried penne pasta

  12. Chopped fresh flat-leaf parsley leaves, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a saucepan over medium heat. Add onion, garlic, anchovies, chilli and capers. Cook, stirring occasionally, for 5 minutes or until onion has softened.

  2. Add tomato, olives and oregano. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has slightly thickened.

  3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Add tomato mixture. Toss to combine. Transfer to a large platter. Sprinkle with parsley. Serve.


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