Tomato and Anchovy pasta

Cassandra Morris for Fig and Salt, Serves 2


Pasta of your choice

1 red onion finely diced

2-4 garlic cloves crushed and diced (depends on how much garlic you like)

Good glug of MZ olive oil

3 anchovy fillets rinsed and chopped

1 tablespoon capers

½ teaspoon chilli flakes

½ cup black pitted olives

2 tins cherry tomatoes

¾ cup red wine

Ground pepper

Fresh basil

Parmesan cheese


Bring a large pot of lightly salted water to boil and add pasta and cook for
about 8 to 10 minutes or according to the packet instructions.

Heat the olive oil in a large frying pan and sauté the onion until transparent,
add the garlic until soft.

Add the capers, olives, anchovies, chilli flakes, pepper and wine. Simmer
until the wine is reduced then add the tomatoes.

Cook for about 20 minutes on medium heat. 

Reduce the heat to low add the basil leaves and then toss
in the cooked pasta.

Sprinkle with the Parmesan and serve immediately!

This is Cassandra Morris Bro's favourite.

Recipe Ingredients from the Mount Zero Range