Spaghetti with Anchovies & Marinated Peppers

Name: Spaghetti with Anchovies & Marinated Peppers
Prep time: THMS
Cook time: THMS
Ingredients: 300g spaghetti; 2 tbsp. olive oil; 1 red onion, finely chopped; 50g can anchovies in olive oil, drained and chopped; ½ x 280g jar roasted peppers, drained and chopped; 2 tbsp. small capers; 70g pitted black olives, chopped; 190g jar Sacla' Rooted In Nature Sun-Dried Tomato Stir-In Sauce; 25g flat leaf parsley, finely chopped

For a delicious dinner-in-a-hurry, this store cupboard dish brings bags of authentic Italian flavour. Use jars – like our Sacla' Rooted In Nature Organic Sun-Dried Tomato Sauce – to make life easier (and tastier!). Scroll down to watch the recipe video.

Cook Time

15 mins

Serves

Ingredients

300g spaghetti
2 tbsp. olive oil
1 red onion, finely chopped
50g can anchovies in olive oil, drained and chopped
½ x 280g jar roasted peppers, drained and chopped
2 tbsp. small capers
70g pitted black olives, chopped
190g jar Sacla' Rooted In Nature Sun-Dried Tomato Stir-In Sauce
25g flat leaf parsley, finely chopped

How to make the recipe

Step 1

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.

Step 2

Meanwhile heat the oil in a frying pan and cook the onion for 3 ‚Äì 4 minutes until starting to soften. Stir in the anchovies and cook until melted and then add the peppers, capers and olives.

Step 3

Stir in the Sun-Dried Tomato Stir-In Sauce and heat gently for just 3 ‚Äì 4 minutes.

Step 4

Drain the pasta reserving a little pasta water. Tip the pasta into the pan with the sauce and the reserved pasta water and toss everything together well with the flat leaf parsley. Serve immediately.