2 tins of peeled tomatoes
15-20 black Italian olives
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