Ingredients
2x 400g tin tomatoes
¼ cup Beerenberg Chilli Jam
½ teaspoon of fresh red cayenne chilli chopped
1 red onion, finely chopped
1 red capsicum, finely chopped
100g pitted olives
4-6 anchovie fillets
2 teaspoons of chopped capers
2 cloves of garlic, minced
¼ cup flat leaf parsley, coarsely chopped
2 tablespoons of olive oil
Salt
Directions
Heat olive oil in a heavy based saucepan over medium heat. Add onion, garlic, anchovy, chilli and capers and cook for 5 minutes, until onion becomes translucent. Add the tin tomatoes and Beerenberg Chilli Jam and bring to the boil. Reduce the heat and simmer for 10-15 minutes. The sauce will thicken slightly. Turn off heat and fold through the olives and parsley.
Serve with a high egg content pasta such as tagliatelle or pappardelle.
