Name: Fiery tomato and capsicum pasta with olives
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Yield: 1
Ingredients: 100mls (5 tbsp) olive oil; 6 anchovy fillets, drained, chopped; 3 garlic cloves, crushed; 3 fresh red chillies, or to taste, de-seeded, finely chopped; 2 400g cans peeled whole tomatoes, liquid reserved, tomatoes chopped; 2 red capsicum, de-seeded, finely sliced; Salt, ground black pepper & sugar, to taste; 500g penne rigate; 160g (1 cup) Kalamata olives

Fiery tomato and capsicum pasta with olives

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Prep Time:
5 minutes

Cook Time:
28 minutes

Total Time:
33 minutes

Spice up your meal with this flavorful pasta dish.

Ingredients:

100mls (5 tbsp) olive oil
6 anchovy fillets, drained, chopped
3 garlic cloves, crushed
3 fresh red chillies, or to taste, de-seeded, finely chopped
2 400g cans peeled whole tomatoes, liquid reserved, tomatoes chopped
2 red capsicum, de-seeded, finely sliced
Salt, ground black pepper & sugar, to taste
500g penne rigate
160g (1 cup) Kalamata olives

Instructions:

In a large saucepan over medium heat, heat 80mls (4 tablespoons) of olive oil with anchovy fillets, garlic, and chopped chillies, stirring for 3-4 minutes until anchovies dissolve. Add chopped tomatoes with their liquid and capsicum, bring to a boil.
Simmer gently for 25-30 minutes until thickened to sauce consistency. Season to taste with salt, pepper, and sugar, if desired.
Heat a large saucepan of water until rapidly boiling. Add 1 teaspoon of olive oil, then the pasta. Stir to prevent sticking and cook until al dente according to package instructions. Drain and toss with the remaining 3 teaspoons of olive oil.
Stir in the olives to the sauce in the saucepan until well combined. Serve hot.

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