4 tbsp olive oil
6 garlic cloves, crushed
4 anchovy fillets
1½ tsp dried oregano
½ tsp dried chilli flakes
1l chicken stock
500g cherry tomatoes, halved
1 x 400g tin of chopped tomatoes
2 tbsp tomato purée
4 tbsp fresh basil, chopped
4 tbsp fresh parsley, chopped
24 kalamata olives, pitted and chopped
3 tbsp capers
Salt and black pepper
- Heat the oil in a large deep pan over a medium heat. Add the garlic, anchovies, oregano and chilli flakes. Cook for two minutes, stirring constantly to break up the anchovies.
- Add the stock and turn the heat to high. Bring to a boil, then add the spaghetti. Cook for 7-8 minutes, stirring occasionally.
- Add the cherry tomatoes, tinned tomatoes and tomato puré Cook for another two minutes or until the pasta is done. Remove the pan from the heat and stir in the fresh herbs, olives and capers. Season to taste, toss to combine and serve.
Per serving: 481kcals, 20.5g fat (3g saturated), 63.2g carbs, 7.8g sugars, 15.1g protein, 4.7g fibre, 1.459g sodium
MAKE IT YOURS:
Add a tin of tuna for an extra flavour dimension.