An Italian pasta dish that thrives on its own simplicity
1. Fry the onions, garlic and chilli in olive oil until soft. Add the parsley and season well. Pour in the canned tomatoes, stirring the mixture well.
2. Add the olives, capers, anchovies, a pinch of sugar, some extra seasoning and several tablespoons of olive oil. Stir well.
3. Simmer for approximately 45 minutes, stirring occasionally, until the sauce has reduced and deepened in colour to a reddish brown.
4. Cook the pasta according to the instructions on the packet, drain and then return to the pan. Ladle in a few helpings of the sauce at a time, stopping to stir the mixture, until all of the pasta has been generously coated. Serve immediately.
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