¼ kg spaghetti
2 tbsp virgin olive oil
¼ cup chopped onions
½ cup canned tomatoes(diced)
2 tbsp.red wine
4 pcs. anchovies
2 rings jalapeno
2 tbsp. capers
4 tbsp sliced black olives
2 tbsp. dried italian oregano
¼ cup fresh basil leaves
salt & pepper
Cooking Procedure:
1. Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally.
2. Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies.
3. Add the chili, capers, olives, tomatoes, dried oregano,salt and pepper, and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. 4. While the sauce is simmering, cook the pasta. Drain the cooked pasta into a colander and put the sauce in the bottom of the pot.
5. Top with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.
