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