Italian

Phoebe Wood's pantry pasta is the holy grail of self-isolation cooking

Name: Easy pasta sauce recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: /italian
Ingredients: 100ml extra virgin olive oil; 4 garlic cloves, thinly sliced; 6 good-quality anchovies in oil, drained; 80g tomato paste; 1 tsp brown sugar; 1 400g can whole peeled tomatoes; Splash of red wine; 1/2 tsp dried oregano, or use fresh oregano if you have some; 1/3 cup (50) pitted kalamata olives; 2 tbs capers in vinegar, drained; 400g dried spaghetti, cooked to packet instructions

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by Phoebe Wood

May 05, 2020

If you were lucky enough to score that extra packet of spaghetti, this simple sauce is the ultimate accompaniment.

100ml extra virgin olive oil
4 garlic cloves, thinly sliced
6 good-quality anchovies in oil, drained
80g tomato paste
1 tsp brown sugar
1 400g can whole peeled tomatoes
Splash of red wine
1/2 tsp dried oregano, or use fresh oregano if you have some
1/3 cup (50) pitted kalamata olives
2 tbs capers in vinegar, drained
400g dried spaghetti, cooked to packet instructions

Method

1.

Heat oil in a saucepan over low heat. Add the garlic and anchovies, cook, stirring occasionally, for 10-12 minutes until the garlic has softened and the anchovies have melted. Add the tomato paste and brown sugar and increase heat to medium. Cook, stirring, for 5-7 minutes until the tomato paste has caramelised.
2.

Add tomatoes, red wine and oregano and bring to a simmer, breaking up the tomatoes with a spoon. Simmer for 15 minutes, stirring occasionally, or until thick and reduced. Add black olives and capers and simmer for 2 minutes. Season to taste. Add hot spaghetti to the pan and toss to completely coat. Serve immediately.

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