This is a dish my husband loves, he makes it so I love it as well.
Heat oil in a pan, add onion, garlic and chilli. Gently fry until the onion is translucent.
Add canned tomato, capers, olives and anchovies. Simmer for a few minutes. Take off the heat and stir through the parsley.
Bring a large pot of salted water to the boil, add pasta and cook until just cooked through but firm to the bite.
Pour sauce over the pasta.
2 Tbsp olive oil*
1 onion, diced*
2 cloves garlic, crushed
1 chilli, very finely sliced*
1 can tomatoes in puree*
1/4 cup capers
1 cup Kalamata olives*
8 anchovies, drained, chopped*
A handful fresh Italian parsley
*may not be included in your Riverside Market Box