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Updated: Aug 21, 2020

3 tbsp olive oil

1 red onion, finely chopped

2 large garlic cloves, crushed

1 tsp chilli flakes (optional) – I used rooted spices – house blend

5 anchovy fillets, finely chopped

120g pitted black olives – in my case nocellara olives destoned and finely chopped

2 tbsp capers, drained and finely chopped

½ a green courgette, cubed

Tabasco to taste

400g can chopped tomatoes – I didn’t have any so used 400ml Turner Hardy & co tomato juice

Option of 2/3 tsp of cater sugar to sweeten

300g dried spaghetti

· Add olive oil to a frying pan over a medium-low heat

· Add the red onions and sweat for 10 mins, or until soft

· Add the courgettes and allow to cook, then the garlic, followed by the chilli, if using, and cook for a further minute.

· Stir in the anchovies, olives, capers, tabasco and finally the tomatoes into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste – you may want to add some sugar at this point to slightly sweeten

· Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce

I froze mine in two smaller portions to use at a later date

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