Ingredients

340g Spaghetti

1/4 cup extra virgin olive oil

3 Gloves Garlic (minced)

1/2 cup smoked Black Olives ( roughly chopped)

1/4 cup Capers drained

4 Anchovy Fillets (chopped)

1 teaspoon red pepper flakes

1 cup sliced and roasted cherry tomatoes

A cup tomato sauce

1 teaspoon sugar

Salt and pepper to taste

Method

1. Bring a large pot of salted water to the boil. Add the spaghetti and cook according to the package instructions. Reserve 1 cup of pasta water then drain the water.

2. Heat the extra virgin Olive Oil in a large skillet over medium heat. Add the Garlic, Olives, Capers, Anchovies and Red pepper flakes to the skillet and stir. Cook for 30 seconds to 1 minute until fragrant.

3.Add the sliced roasted cherry tomatoes, sugar,salt, pepper and about 1/4 cup of the reserved pasta water. Bring to a boil, then reduced the heat and simmer for 10 minutes.

4. Add the tomato sauce in the skillet and toss everything together. If the sauce is too thick add a bit of the pasta water to thin it out.

5. Serve immediately, if you prefer you can Garnish with fresh Basil and Parmesan cheese.

Enjoy