Ingredients

6 large rip tomatoes
80mls olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1/2 tsp chili flakes
4 tb sp capers, rinsed and squeeze dried
8 anchovies in oil, drained and chopped
3 tb sp chopped flat leafed parsley
150g kalamata olives.

Method

Score a cross in the base of each tomato. Put the tomatoes in a bowl of boiling
water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Dice the tomato flesh.

Heat the oil in a saucepan, add the onion and cook over a medium heat for 5 minutes. Add the garlic and chili flakes and cook for 30 seconds before adding
the capers, anchovies and diced tomato. Simmer over low heat for 5-10 minutes
or until thick and pulpy. Stir in the olives and parsley.

Add the hot pasta to the sauce and toss through until well combined with
salt and pepper.

Serve immediately.

(Serves: 4)