Ingredients:
- 3 – 4 Anchovy Fillets
- ½ Onion (diced)
- 4 – 5 Garlic Cloves (chopped)
- Chilli (to taste)
- 1 cup Black Olives (pitted)
- 200g Salted Pancetta (cut into small cubes)
- 1 jar Capers (small jar in brine)
- 1 can Tomatoes (diced)
- Parmesan Cheese
- Italian Parsley (chopped)
- Olive Oil
- 500g Spaghetti
Method:
- Heat a good amount of olive oil in a pan.
- Then add onion and cook until it is clear in colour.
- Add garlic, pancetta, anchovies and chopped chillies. Cook for 3 – 4 minutes.
- Add a can of diced tomatoes and simmer for 5 minutes.
- Add capers and pitted olives and simmer for another 5 minutes.
- Boil the pasta to taste, strain and place in a pan with the sauce.
- Sprinkle with parsley and parmesan cheese.