1 onion, chopped

3 cloves garlic, chopped

60 ml (1/4 cup) olive oil

2 anchovy fillets, thinly sliced (optional)

750 ml (3 cups) tomato sauce, homemade or store-bought

60 ml (1/4 cup) flat-leaf parsley, chopped

75 ml (1/3 cup) oil-packed black olives, drained, pitted and halved

30 ml (2 tbsp) capers, drained and chopped

30 ml (2 tbsp) fresh oregano, chopped

Salt and pepper

375 g (3/4 lb) pasta of your choice, cooked

In a saucepan, soften the onion and garlic in the oil. Stir in the anchovies and cook for 1 minute. Add the tomato sauce and bring to a boil. Simmer for 5 minutes. Add the remaining ingredients. Season with salt and pepper. Serve with the pasta.

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