Ready in 30 minutes
3 tbsp Ceres Organics Extra Virgin Olive Oil
2 anchovy fillets
2 cloves garlic, roughly crushed
Pinch of Planet Organic Chilli Flakes
1 tbsp Ceres Organics Mediterranean Capers, drained, roughly chopped
3 tbsp Rapunzel Kalamata Olives, sliced in half
1 pack Ceres Organics Chopped Tomatoes Combisafe Pack
Ceres Organics Sea Salt, to taste
250g Ceres Organics Quinoa-Rice Spaghetti
Fresh basil, leaves torn
Heat olive oil in a large pan. Put in the anchovies and squish with the back of a fork until crushed. Add the garlic and cook until it just changes colour. Add the chilli, capers and olives, cook for 1 minute. Add the chopped tomatoes, stir and simmer for 10 minutes, or until sauce is nicely thick and reduced. Add seasoning to taste. Take off the heat and put the lid on to keep warm.
Bring to boil a large pot of water with a pinch of salt. Add the spaghetti and cook to al dente (about 15 minutes).
Add fresh basil to the sauce. Lightly drain the spaghetti and toss with the sauce to combine. Serve warm.