Serves 4

15 MINS
Cooking Time

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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

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