Recipe Index

Ingredients

• 1 lb dried spaghetti )
• 1/2 cup extra virgin olive oil
• 10 garlic cloves
• 1 tbsp red chilli flakes
• 1/4 cup chopped parsley
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 21 oz crushed tinned tomatoes
• 2 tbsp chilli flakes
• 1/4 cup chopped parsley
• 1/3 cup extra virgin olive oil
• 2 garlic cloves
• 2 tbsp anchovies
• 1 tbsp red chilli flakes
• 1/4 cup chopped parsley
• 2 tbsp extra virgin olive oil
• 2 garlic cloves
• 1/2 brown onion
• 14 oz crushed tinned tomatoes
• 1/2 tsp red chilli flakes
• 6 oz thinly sliced guanciale
• 4 tbsp extra virgin olive oil
• 2 garlic cloves
• 24 oz fresh cherry tomatoes
• 1/4 cup fresh basil
• 1/4 cup olive oil
• 3 garlic cloves
• 1 brown onion
• 28 oz crushed tinned tomatoes
• 1/4 cup fresh basil
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 14 oz crushed tinned tomatoes
• 1/2 tbsp red chilli flakes
• 4 oz black sliced olives
• 2 tbsp capers
• 1/4 cup chopped parsley
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 1/2 brown onion
• 14 oz crushed tinned tomatoes
• 5 oz tinned tuna
• 1/4 cup chopped parsley

Method

1. Bring a large pot of salted water to a boil and cook the pasta until just tender, reserving some cooking water.
2. Heat oil in a large pan and add extra virgin olive oil, arlic cloves (, red chilli flakes.
3. Stir until softened and fragrant, then add the remaining sauce ingredients.
4. Simmer for 1 minute until the sauce comes together.
5. Add the drained pasta to the pan with a splash of cooking water and toss for 1-2 minutes until coated.
6. Serve immediately in warm bowls.

Prep: 5 min · Cook: 15 min · Total: 20 min

Nutrition (per serving, where published)