Ingredients
- 1/2 teaspoon chopped basil
- 1 garlic clove, crushed and finely chopped
- 400 grams canned tomatoes (14 ounce can)
- Salt and pepper to taste
- 1/2 stock cube
- 2 anchovies
- 2 tablespoons black olives
- 1 tablespoon capers
- 350 grams large shell pasta (12 ounces/3/4 pound)
How to Make
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Step 1: Put the basil in a small saucepan with the crushed garlic and 2-3 tablespoons of water; leave to flavor the water for about 5 minutes; after this time add the tomatoes, and a pinch of salt & pepper (to taste) then add the crumbled stock cube and cook for 30 minutes on a low heat.
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Step 2: Rinse and drain the anchovies, remove the bone and chop into small pieces; then remove the stone from the olives (if needed) and chop together with the capers, halfway through the cooking time add the olives, anchovies & capers to the sauce mix.
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Step 3: Cook the pasta in a full saucepan of boiling water, drain and place pasta into a heated serving dish, mix in the pasta sauce and serve immediately.
We hope you enjoy this recipe!
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