Summary

Ingredients

• 250 g pasta
• 200 g olives, black and reen
• 1 onion (s)
• 2 cloves garlic)
• 2 tablespoon capers
• 150 g anchovies
• 400 g tomato (s), passed
• 1 tablespoon basil, dried
• 1 tablespoon thyme
• 1 tablespoon stock, grained
• 100 ml water
• salt and pepper

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Instructions

1. Cook the pasta as usual. Chop the onions and olives into small pieces. Heat the oil in a pan and sweat the onions in it until translucent.
2. Then add olives, capers, anchovies, tomato puree and water. Add the basil, thyme, broth and chopped garlic. Let the whole thing cook for about 15 minutes.
3. Serve with the pasta and a mixed salad.