Anchovy and Caper Sauce


  • 400 g (14 oz) can chopped tomatoes in juice, drained
  • 2 or 3 cloves of garlic, peeled and sliced
  • 1 can anchovies in oil, drained and chopped
  • 2 tablespoons capers, well rinsed
  • 8 black olives, stoned and chopped


Put the tomatoes in a sauté or small frying pan, preferably non-stick, and cook until they have lost much of their liquid. Add the rest of the ingredients, and cook together for a few minutes.

Freshly ground pepper and some torn-up basil can be stirred into the sauce when you mix it with the pasta.