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- Spaghetti in a delicious rich anchovy sauce
- 1 lb (.5 kg). dried spaghetti
- 3 tbsp (45 ml) virgin olive oil
- 1 clove of garlic, finely chopped
- 1 large red onion, finely chopped
- 6 anchovy fillets, drained
- pinch of chilli flakes
- 1 oz (28 grm). pitted black olives roughly chopped
- 1 oz (28 grm). pitted green olives roughly chopped
- 1 tbsp (15 ml) capers, drained and rinsed
- 4 large ripe tomatoes
- 1 14 oz (392 grm). tub of passata (sieved tomatoes)
- 1 tsp (5 ml) paprika
- salt, to taste
- grated parmesan cheese
- Heat the oil in a pan and add the onion, anchovies and chilli.
- Cook for about 10 minutes until soft and starting to brown.
- Add garlic and cook for about 1 minute.
- Cut the tomatoes in half, and using a grater (place a large plate underneath) rub the flesh of the tomatoe, until only the skin is left - discard the skin.
- Add to the saucepan, and add the paprika and salt and cook for 5 minutes.
- Then add the olives and capers and the passatta, add one glass of water and cook on a low heat for about half an hour.
- When ready the sauce should be slightly thick and rich.
- In the meantime cook your spaghetti.
- Rinse (use hot water) and drain, add to the sauce on a very low heat for about 5 minutes, stirring periodically to ensure the pasta keeps hot.
- Serve with parmesan.
- ***Add the spaghetti to the sauce, when the sauce is ready, not before.
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