INGREDIENTS
100ml extra virgin olive oil
4 garlic cloves, thinly sliced
6 good-quality anchovies in oil, drained
80g tomato paste
1 tsp brown sugar
400g can whole peeled tomatoes
1/4 cup (60ml) red wine
1/2 tsp dried oregano
1/2 cup (75g) pitted kalamata olives
1/4 cup (50g) capers in vinegar, drained
400g bucatini pasta, cooked to packet instructions
METHOD
1.Heat oil in a saucepan over low heat. Add garlic and anchovies, and cook, stirring occasionally, for 10-12 minutes until garlic has softened and the anchovies have melted. Add the tomato paste and brown sugar and increase heat to medium. Cook, stirring, for 5-7 minutes until the tomato paste has caramelised.
2.Add tomatoes, red wine and oregano, and bring to a simmer, breaking up tomatoes with a spoon. Simmer for 10-12 minutes, stirring occasionally, until thick and reduced. Add olives and capers, and simmer for 2 minutes. Season. Add hot pasta to the pan and coat in the sauce to serve.
