Antipasto Spaghetti

Serves 4-6
Time 20 minutes


1 packet spaghetti 


1 red onion, sliced 

1 clove garlic

1 red chilli, chopped 

1 x (220g) jar sundried tomatoes, strips

1 x (220g) jar mixed olives

1 x (150g) jar capers

1 bunch basil

1 bunch parsley

1 small bunch spring onion

1 jar anchovies


To serve

Parmesan, grated


Add spaghetti to a pot of boiling salted water. Stir for the first minute to prevent it from sticking together. 

Pour sundried tomato oil (from the jar) into a hot pan and saute the sun-dried tomatoes, red onion, garlic, chilli and anchovies. 

Add capers, olives, spring onions and herbs to the pan and stir through. Add the pasta, with a little of the pasta water, and stir through. 

Serve with parmesan cheese.