•2 tbsp olive oil

•1 medium onion, finely chopped

•2 cloves garlic, finely chopped

•50g pack anchovy fillets in olive oil, drained and coarsely chopped

•2 red chillies, deseeded and coarsely chopped

•6 Italian plum tomatoes, coarsely chopped

•1 tbsp capers, coarsely chopped

•100g Italian oven-dried olives, pitted

•2 tbsp chopped fresh flat-leaf parsley

•Salt and freshly ground black pepper

To serve:

•Pasta or gnocchi of your choice

•Parmesan cheese

•Toasted ciabatta

METHOD:

•Heat the oil in a pan, add the onion, garlic, anchovies and chillies and cook gently for 4 to 5 minutes, or until the onions are golden.

•Add the tomatoes and capers, and cook for a further 10 minutes, or until the tomatoes are softened and pulpy. Season to taste.

•Cook your pasta, drain and return to the pan with the tomato sauce, olives and parsley and toss together well.

•Divide between 4 bowls and serve

with Parmesan cheese and

toasted ciabatta.

www.cooksforcooks.com

Loads of easy recipes, make

your own online cookbook.