Ingredients

Zafarelli Spaghettoni No. 8 500g
2 tbsp extra virgin olive oil
3 garlic cloves, chopped
2 red chilies, chopped
7 fillets anchovies, roughly chopped
1⁄4 cup baby capers, rinsed
800g tomato polpa (tinned finely chopped tomatoes)
1 tsp oregano
12 kalamata olives, chopped
½ cup basil leaves
Salt & pepper
Parmesan cheese, to serve

Method

1. Heat olive oil in a large frypan over high heat. Add the garlic, chilli, and anchovies, and sauté for a few minutes until fragrant.
2. Add the capers, tomatoes, oregano, and olives. Season with salt and pepper. Stir in the basil and simmer over medium-high heat for about 15 minutes, or until the tomatoes have reduced.
3. Meanwhile, cook the pasta in a pot of boiling salted water according to packet directions.
4. A minute before the pasta is ready, transfer it to the frypan along with a splash of pasta water. Toss well to combine.
5. Serve topped with grated parmesan and freshly cracked black pepper.