This is something I cook occasionally for a quick meal when I am running late as I alwyas have the ingredients in the cupboard. It was a Joan Campbell recipes from Breakfast with Phillip Clark in 1977.
- 4 tablespoons olive oil
- 1 segment of garlic, chopped
- 1 small dried chilli, chopped
- 6 or so of capers chopped
- 6 small anchovy fillets, chopped
- 10 to 15 large black olives chopped in half and stones removed
- 2 x 440 tins crushed tomatoes
- 1/3 tin water
- enought pasta for however many people you need it for.
Method:
Heat the olive oil with garlic anf chilli until there is a perfume. It takes about 1 minute. Add the capers, anchovies and black olives. Cook for 1 minute stirring often.
Add the tomatoes plus the water. Bring it to the boil and then turn down the heat and simmer for 45 mins without covering. Mix in with the pasta and scatter over with comtinental parsley if you have any however we have cheese on because I never have and continentinal parsley and can’t be bothered to go down stairs and get the curley kind from the garden.
- This sause makes enough for about 5 people
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