This spaghetti sauce is cooked in the one pot, and is very tasty to add to your pasta.
1 x large brown onion (diced)
1/4 red capsicum (diced)
2 x small zucchinis (diced)
Small amount of Rice Bran Oil
4 x anchovies
4 x cloves of garlic (diced)
Black olives to taste
Capers to taste
Basil to taste
2 x bottles of passata, or one large one
2 x cups of vegetable stock
Chilli powder to taste
Pepper to taste
Place the onion, capsicum and zucchinis in a pot and stir fry until partly browned.
Scrape the A to the side a little, and then add the anchovies, crushing them with your wooden spoon as they begin to fry.
Add the garlic, and fry for a further minute or two.
Add the stock to deglaze the pan.
Add the passata, olives, capers, basil, chilli and pepper, and then simmer the sauce for at least 30 minutes.
Continue to taste the sauce, and make any adjustments in flavour, adding more of any one ingredient if you wish.
We often add some of the cooked pasta water to the sauce if the sauce becomes too thick.
We use Pappardelle pasta with this sauce, and cook it in unsalted water for 7 minutes (or until cooked).
Serve with a Parmesan’s Cheese (Vegan or otherwise)