• 500g Short Pasta or Gnocchi
• 150ml Extra Virgin Olive Oil
• 8 Anchovy Fillets
• 400g Muracca Tomato Passata
• 2tb Small Salted Capers – rinsed, drained, and chopped
• Sprinkle Dried Chilli
• Dried Oregano
• 2 Garlic Cloves
In a large heavy skillet, over a moderate heat, warm the olive oil with the garlic until it starts to brown. Take the garlic out and add the anchovies, stirring to dissolve, then add the Muracca Tomato Passata and chilli. Cook for 5 to 10 minutes at a simmer to release the flavours.
Add the capers and cook for another 3 mins, stirring to combine.
Cook the pasta in plenty of boiling, salted water until “al dente” and strain.
Toss the pasta and the sauce together and serve with a sprinkle of oregano over the pasta.