Summary

Ingredients

• 4 tablespoon oil (olive oil)
• 1 small onion (s) finely chopped
• 2 cloves garlic thinly sliced
• 1 small red chilli pepper (s), pitted and cut into thin strips
• 6 anchovy fillet (s), finely chopped
• 400 g canned tomato (s), chopped
• 1 tablespoon oregano finely chopped or ¼ teaspoon dried oregano
• 100 g black olives, pitted and halved
• 1 tablespoon capers, possibly crushed
• 400 g pasta (spahetti)

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Instructions

1. Heat the olive oil in a large saucepan. Sauté the onion, garlic and chillies at a low temperature for about 6 minutes until the onion is translucent. Add the anchovies and stir in well.
2. Add tomatoes, oregano, olives and capers. Bring to a boil. Reduce the heat, season and simmer.
3. In the meantime, cook the pasta in a large saucepan with salted boiling water until al dente.
4. Drain, mix with the sauce and serve immediately.