You could also easily double the recipe, reserving half to use for pizza night later in the week.
Ingredients:-1 packet of organic pasta (or organic gluten free pasta.)
-1 organic brown onion, diced.
-1 large clove of organic garlic.
-1 tin of anchovies in olive oil.
-1/2 jar organic capers, drained & roughly chopped.
-Large handful pitted Kalamata olives, drained & roughly chopped.
-1 tin of organic whole peeled tomatoes.
-Large handful of organic parsley, thick stems removed & finely chopped.
-Two large handfuls of baby spinach.
-1 TSP sugar.
-1 organic lemon, halved.
-Organic EVOO, salt & pepper to taste.
-Organic parmesan, finely grated.
-Optional organic chilli, finely diced.
Method:Over medium ~ low heat sauté the diced onion in a splash of olive oil & a small pinch of salt until translucent.
Add the tin of anchovies (including the oil) breaking up the anchovies & stirring to combine with the onions. Allow to cook for a few minutes before adding the garlic, capers & olives.
Pour in the tin of tomatoes, breaking up the whole tomatoes with a wooden spoon. Add a splash of water to the empty tin, give it a swish to get the last of the flavour & pour into into the pan. Add the teaspoon of caster sugar & stir to combine before bringing up to a simmer.
Once simmering add the finely chopped parsley & season with salt & pepper to taste (you might not need to add any extra salt as the anchovies, capers & olives are all quite salty!)
Allow to simmer whilst you cook your pasta according to packet directions until al dente. Reserve a decent splash of the pasta water.
Remove sauce from the heat, layer the baby spinach leaves on top & the add the cooked pasta plus a little splash of the reserved water. Stir to combine.
Serve topped with organic parmesan, a little squeeze of lemon & a sprinkle of finely chopped chilli if using !
Image & Recipe from Jessica Bull @jessicaelisebull