Serves: 6, Calories: 412, Time: 30 mins

Ingredients:

• 1 tbsp veg oil.  124
• 3 tsp garlic purée.  51
• 2 tsp chilli purée
• 30g capers, rinsed, chopped.  10
• 8 anchovy fillets in olive oil, drained.  70
• 3 x 400g tins plum tomatoes.  600
• 1 tbsp tomato purée.  14
• 120g black Kalamata olives, halved.  120
• 3 tsp parsley
• 425g dry spaghetti.  1483
• grated Parmesan, to serve (optional)

Method:

1. In sauté pan; Fry capers, anchovies, garlic and chilli in oil for 3-5 mins, until anchovies have melted.
2. Add tomatoes and parsley. Break up with wooden spoon. Simmer and cook for 12-15 mins, until thickened slightly.
3. Remove from heat, add olives.
4. Meanwhile, in large saucepan; Cook pasta, Drain.
5. Plate up or mix pasta into sauce. Toss well to coat. Serve. Garnish with Parmesan, if using.

Calories = 2472

• 2472 / 6 = 412

Tip: Try 300g pasta, 2 tins tomatoes and add 3 diced chicken breasts. 425 cals per portion.