Serves 4
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To serve:

  1. In a large saucepan, combine the spaghetti, garlic, anchovies and anchovy oil, chilli flakes, tomatoes and basil. Season with salt and pepper.
  2. Add the stock and bring to the boil, gently pushing the spaghetti down into the liquid.
  3. Once the liquid starts to boil, cook for 10-12 minutes, stirring occasionally until the pasta is cooked and the liquid has formed a thick tomato sauce.
  4. Remove from the heat and stir through the olives and capers.
  5. Divide amongst warmed bowls and serve topped with extra basil leaves and some Parmesan, if desired.

Note: Vegetable stock can be used as an alternative to chicken stock, if you wish.

Nutrition Facts

Per serving: 511kcals, 17.7g fat (3.2g saturated), 67g carbs (4.5g sugars), 23.2g protein, 4.3g fibre, 2.572g sodium