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.
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