Ingredients
- 450g/1lb small cherry, plum or vine-ripened tomatoes
- 4 tbsp olive oil
- 3 garlic cloves, chopped
- 1 sprig of rosemary, leaves finely chopped
- 4 sage leaves, shredded thinly
- a good pinch of dried chilli flakes, or 1 red finger chilli, seeded and finely chopped
- 55g/2oz salted capers, excess salt rubbed off
- 110g/4oz small black olives, pitted
- 2 x 50g/2oz cans of anchovy fillets in oil, drained and chopped
- 2 tbsp chopped oregano
- 450g/1lb dried bucatini or spaghetti
- 1 tbsp chopped flat-leaf parsley
Method
- Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
- For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
- Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
- Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
- Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
- Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.