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Total time

20 minutes


Dinner, Lunch


  • 200 g spaghetti
  • 2 tbsp olive oil
  • 3 garlic cloves (peeled and chopped)
  • 1 red chilli (small, deseeded and finely chopped)
  • 75 g salted anchovies (chopped)
  • 500 g Passata
  • 200 g pitted black olives
  • 3 tbsp capers (chopped)
  • bunch fresh basil
  • 50 g Parmesan  (shredded)


  1. Put a large saucepan of salted water on to boil. Once boiling, get your spaghetti on! Reduce to simmer and cook according to the instructions on the packet. Remember, dried pasta takes longer than fresh, so work out timings for the pasta and sauce first. Heat the olive oil in a sauté pan and fry the garlic, chilli and anchovies in the oil over a low heat for 2 minutes. Stir in the passata, olives and capers; simmer gently until the pasta is cooked. Strain the spaghetti and stir into the sauce. Transfer to plates or bowls and finish off with a scattering of torn fresh basil and grated Parmesan.
  2. View the recipe instructions at

Contains allergens
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