Preparation time: |
5 mins |
Cooking time: |
20 mins |
Serves: |
4 |
Heat olive oil in a heavy based saucepan over medium heat. Add onion, garlic, anchovy, chilli and capers and cook for 5 minutes, until onion becomes translucent. Add the tin tomatoes and Beerenberg Chilli Jam and bring to the boil. Reduce the heat and simmer for 10-15 minutes. The sauce will thicken slightly. Turn off heat and fold through the olives and parsley.
Serve with a high egg content pasta such as tagliatelle or pappardelle.