Free of: All top allergens, except optional fish
- 1 cup (250 mL) onion, diced
- 2 cloves garlic, finely diced
- 1 cup (250 mL) black olives, pitted, halved
- 1⁄4 cup (60 mL) capers, rinsed
- 1⁄4 cup (60 mL) anchovies, diced [optional]
- 1⁄4 cup (60 mL) olive oil
- 1 tbsp chili flakes
- 1 cup (250 mL) fresh basil
- Salt and pepper
- Heat olive oil in a large sauté pan over medium heat. Add onions and garlic and sauté 5-8 minutes, until onions are translucent.
- Add all remaining ingredients. Cook until just warmed through and fragrant.
- Toss sauce with cooked spaghetti and serve
Recipe by Simon Clarke
Photography by Chris Gonzaga
First published in Allergic Living magazine.
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