A healthy eating idea.
A hearty tomato pasta sauce which is full of flavour.
Serves 2
1 tablespoon of olive oil
3 cloves of garlic finely chopped
A pinch or two of dried red chilli flakes
A teaspoon of chopped fresh rosemary
400 grams/14 oz cherry tomatoes, halved
Pinch of sugar
5 or 6 anchovy fillets, chopped
8 black olives, halved
1 tablespoon of capers, drained and rinsed
Chopped flat leaf parsley
Salt and pepper to taste
150 grams/5 oz wholewheat pasta
Start cooking the pasta, according to pack instructions, as you start the tomato sauce. Both should be ready at around the same time.
Put the olive oil in a large non-stick frying pan and add the garlic, dried chilli flakes and rosemary. Gently fry for a minute.
Add the chopped tomatoes and a pinch of sugar and cook over a medium heat for around 5 minutes. Turn the heat down if the tomatoes start to stick to the bottom of the pan.
Add the chopped anchovies and cook for a further 5 minutes. In the last minute or so of cooking add the olives, capers and chopped parsley (retain some parsley for sprinkling over the final dish). Taste the sauce and season accordingly. The achovies are fairly salty so you may not need to add any further salt at this point.
Drain the cooked pasta and add to the pan containing the sauce. Mix until the past is coated evenly with the sauce.
Plate up in large pasta bowls and sprinkle with the remainder of the chopped parsley.
We hope you enjoy this healthy low fat recipe.