NUTRITION: PER SERVING
FAT: 10.7G (1.6G SATURATED)
CARBOHYDRATES: 74.3G (7.3G SUGARS)
2 tbsp olive oil
6 anchovy fillets, chopped
1 tbsp tomato purée
½-1 tsp dried chilli flakes
600g tinned chopped tomatoes
1 tbsp tomato ketchup
1 tbsp dried basil
75g pitted olives, chopped
1 tbsp capers, drained and rinsed
350g dried pappardelle or other ribbon pasta
Heat the oil in a large high-sided frying pan, add the anchovies and fry gently for a minute or so. Stir through the tomato purée and chilli flakes, increase the heat to medium and fry, stirring, for a couple more minutes. Pour over the tinned tomatoes and stir in the ketchup, dried basil, pitted olives and capers. Bubble the sauce over a low heat for 5 minutes until thickened. Season well.
Meanwhile, cook the pasta in a large pan of salted water for 10 minutes or until al dente, drain well, return to the pan and fold through the sauce. Serve with warm garlic bread.
If you have fresh parsley or basil in your fridge, chop and stir it in at the end of cooking. Another week, when you have time to buy some fresh fish, make this a low-carb supper by placing halibut or other fish fillets on top of the sauce at the end of step 1, then covering with a little sauce. Simmer over a low-medium heat for 5-7 minutes until just cooked.