Ingredients
- anchovies 2, chopped
- chilli flakes a pinch (optional)
- nonpareille capers 1 tbsp
- black olives 8, stoned and sliced
- vine-ripened tomatoes 2, diced
- sun-dried tomatoes 4, sliced
- short pasta such as riccioli 100g
- olive oil 2 tbsp
- garlic 1 clove, crushed
- basil a handful of leaves
- vegetable or chicken stock 200-400ml
Method
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Step 1
Put everything except the stock in a small pan with a small pinch of salt, and a good grind of black pepper.
-
Step 2
Add enough stock to just cover the pasta: how much will depend on how big the pan is. Bring to a gentle simmer. Cook for 8-12 minutes, stirring the pasta occasionally to coat in the sauce.
-
Step 3
Simmer until the pasta is tender and the liquid reduced to a sauce. Serve with more basil if you like.
Try our other quick and easy pasta recipes here, they're all ready in under 30 minutes.

Nutritional Information
- Kcals 685
- Fat 29g
- Saturates 4.1g
- Carbs 82.9g
- Sugars 10.4g
- Fibre 11.3g
- Protein 17.5g
- Salt 3.9g