Serves 4

15 MINS
Cooking Time

Share:

Ingredients


  • 1 pack Zafarelli Penne
  • 1 tbsp olive oil
  • 1 medium brown onion, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 5 anchovy fillets, roughly chopped
  • 1 small red chilli, seeds removed and finely chopped
  • 2 x 400g cans cherry tomatoes in sauce
  • 23 cup kalamata olives, seeds removed
  • 2 tbsp baby capers
  • 14 cup roughly chopped fresh flat-leaf parsley leaves

Method


Cook the pasta according to the packet instructions, drain.

Heat oil in a fry pan over medium heat. Add onion, garlic, anchovy and chilli.

Cook over a low heat stirring occasionally until onion has softened.

Add the cherry tomatoes with sauce and bring to the boil. Reduce heat to low and simmer for 10 -15 minutes or until sauce has thickened slightly.

Toss through the cooked and drained pasta.

When ready to serve add olives, capers and parsley, stir to combine.



Preperation Time

10 MINS

TRY THESE OTHER GREAT RECIPES

Parmesan Mushroom Carbonara


 Serves 4

 10 MINS


View Recipe

Mostaccioli with Mushrooms and Ham


 Serves 4

 10 MINS


View Recipe

Rigatoni with Meatballs and Roasted Cherry Tomatoes


 Serves 4

 15 MINS


View Recipe