Ingredients

• 250g x Spaghetti or your choice of pasta

• Olive oil

• 1 x Medium onion - diced

• 3 x Garlic cloves - finely diced

• 2 x Tablespoons tomato paste

• 6 x Anchovy fillets in olive oil - drained

• 2 x Teaspoons capers - washed and diced

• 1/2 x Cup white wine

• 1 x Tin Italian diced tomatoes

• 1 x Teaspoon fennel seeds - lightly toasted see note

• 1 x Tablespoon dried oregano

• 1 x Large pinch crushed chilli or similar to taste

• 1/2 x Teaspoon black pepper

• 1 x Cup loosely chopped parsley

• Salt - see note

Preparation

In a medium hot pan with a little olive oil, fry down the onions and garlic until soft and caramelised then add the anchovies, breaking up and stirring until they disappear.

Then add the tomato paste to the pan and allow to sit for around 3 minutes to remove bitterness then deglaze the pan with the white wine, stirring before adding the fennel seeds, oregano, pepper, chilli flakes and capers and stir everything together.

Next, add the tomatoes and parsley and cook for 10 minutes over a low heat before adding the spaghetti.

Now, boil the spaghetti to the time nominated on the packet and when cooked, transfer the pasta from the boiling water directly to the pan with the ingredients. Do not drain the pasta

Important: Salt. The anchovies and capers provide salt

Comments: Lightly toasted fennel seeds add great flavour for the recipe.