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2 tins of peeled tomatoes

  15-20 black Italian olives

  3-5 capers

 2-3 anchovy fillets finely chopped ( if you don’t have a tin of anchovies you can use anchovy paste )

 A small clove of garlic ( the garlic is optional)

 Extra Virgin Olive Oil 

 A dash of black pepper ( A hint from Zia  Mirella – you won’t need to add any salt as the anchovies are already salty)


Place the olive oil and garlic into a saucepan and allow the garlic to soften,

Now take out the garlic as this will give you enough flavour

After a few minutes add the capers , black olives and then the chopped anchovies ( or anchovy paste ) and gently cook over a moderate heat.

Add the tins of tomatoes, a dash of black pepper and cook on a low heat for approximately 30minutes.

Garnish with parsley or basil if you wish

If you like a spicy taste add a pinch of powdered or fresh hot red peppers.

This  is a great sauce to serve with N°5 size spaghetti or “linguini “

You can double or triple the quantities and save it in your freezer