Serves 6

Free of: All top allergens, except optional fish

Ingredients

• 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 (15 mL) chili flakes
• 1 cup (250 mL) fresh basil
• Salt and pepper

Method

1. Heat olive oil in a large sauté pan over medium heat. Add onions and garlic and sauté 5-8 minutes, until onions are translucent.
2. Add all remaining ingredients. Cook until just warmed through and fragrant.
3. 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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More Pasta Recipes:

• Nut-free Pesto Sauce
• Bolognese Sauce
• Vegetarian Manicotti