tomato & anchovy pasta

Author

Cassandra Morris, Fig and Salt

Servings

2

Ingredients

• Pasta of your choice (spaghetti, tagliolini or linguine work well)
• 1 red onion, finely diced
• 2-4 garlic cloves, crushed and diced
• Good glug of Mount Zero Frantoio Extra Virgin Olive Oil
• 3 anchovy fillets, rinsed and chopped
• 1 tbsp capers, rinsed
• ½ tsp chilli flakes
• ½ cup Mount Zero Organic Pitted Kalamata Olives
• 1 jar of Lucia’s Tomato & Basil Pasta Sauce
• ¾ cup of red wine
• Freshly ground black pepper, to taste
• Fresh basil
• Parmigiano-Reggiano cheese, grated for garnish

Directions

1. Bring a large pot of lightly salted water to boil and add pasta and cook for about 8 to 10 minutes or according to the packet instructions.
2. Heat the olive oil in a large frying pan and sauté the onion until transparent, then add the garlic and sauté for another minute
3. Add the capers, olives, anchovies, chilli flakes, pepper and wine.
4. Simmer until the wine has reduced and the alcohol has burned off, then add the tomatoes. Cook for about 20 minutes on medium heat.
5. Reduce the heat to low add the basil leaves and then toss in the cooked pasta along with ½ cup of pasta water.
6. Sprinkle with the Parmigiano-Reggiano cheese and serve immediately!