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 

375g spaghetti

*may not be included in your Riverside Market Box