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
• ²⁄₃ cup kalamata olives, seeds removed
• 2 tbsp baby capers
• ¹⁄₄ 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