Ingredients

• 2 cups pasta, the smaller the pasta the better
• olive oil
• 1 garlic clove, minced
• 1/2 an onion, diced
• 3 anchovy fillets* optional
• 1/2 400g tin diced tomatoes
• 1 tablespoon capers, drained
• 1/2 cup olives, pitted and chopped
• 1/2 teaspoon chilli powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon sugar
• salt and pepper to taste

Method

Cook the pasta and set aside.
Heat a drizzle of oil in a pan over medium heat.
Throw in the onion and garlic and fry until soft and golden.
Optional* add the anchovies and cook, stirring, until melted.
Chuck in diced tomatoes, capers, olives, chilli, dried herbs and sugar.
Bring to the boil and simmer on low for 10 minutes.
Add the cooked pasta. If still holding liquid cook for a bit longer.
Take off the heat and set aside to cool.