Ingredients
- 500g dried pasta (the best you can get, spaghetti or rigatoni)
- 4 cloves of garlic, finely chopped
- 2-3 fresh red chillies, seeded and chopped
- 2 dried red chillies, crumbled (optional)
- 2x50g cans of anchovies in oil, drained and chopped
- 350g pitted black olives
- 2 heaped tbsp of capers (ideally the ones packed in salt and, if so, well rinsed)
- 450g vine-ripened tomatoes (preferably plum)
- 200ml tomato passata
- 1 tsp dried oregano
- 4 tbsp chilli garlic olive oil
- 1 tbsp orange & ginger balsamic
- 1 tbsp chopped fresh basil, Salt and freshly ground black pepper
Method
Place the tomatoes in a bowl, cover with boiling water and stand for 1 minute. Drain and cover the tomatoes with cold water. Stand for 1 further minute. Peel the tomatoes and chop them up.
Heat 3 tbsp chilli & garlic olive oil in a saucepan. Add the garlic, fresh chillies, (dried chillies), and oregano and cook until slightly softened.
Add the tomatoes, passata, anchovies, olives, capers, chopped basil, and freshly ground black pepper and allow to simmer on a low heat for a further 15 minutes.
Add salt to taste.
Remove from the heat and stir in the remaining chilli & garlic olive oil and dress with orange & ginger balasmic and a few torn up fresh basil leaves.