The addition of anchovies to Napolenta sauce makes this delicious passata, perfect with pasta.
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
- Meanwhile, heat oil in a large saucepan over medium heat. Add zucchini. Cook, stirring, for 3 to 4 minutes or until golden. Add anchovy fillets and chilli. Cook, stirring, for 2 minutes or until softened.
- Add Napoletana sauce. Bring to the boil. Stir in olives and capers. Reduce heat to low. Simmer, uncovered, for 5 minutes or until heated through. Add the pasta. Gently toss to combine. Serve topped with parmesan and basil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set