Serves 4
An easy weeknight pasta dish! Perhaps not for the smaller kids, for them, leave out the anchovies and use our Bolognaise Pasta Sauce instead of the Tomato, Olive and Chilli variation.
Recipe Category

You will need

250 – 300 g spaghetti pasta
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 T (15 ml) olive oil
50 g anchovies in oil
1 x 400 g Ina Paarman’s Tomato, Olive & Chilli Pasta Sauce
⅓ cup (80 ml) hard cheese, grated
2 T (30 ml) caper berries (optional)
extra olives


Boil the pasta according to pack instructions, or to your taste.

Strain pasta but reserve ½ cup (125 ml) of the pasta water. Return drained pasta to pot.

Toss the pasta with Chilli & Garlic Seasoning and olive oil.

Chop the anchovy and add it, with the oil, to the pasta. Add the Pasta Sauce and rinse out the jar with the reserved pasta water.

Toss to coat the spaghetti.

Dish into warmed bowls and top with grated hard cheese.

Finish off with freshly ground black pepper, caper berries and a few extra olives.