Ingredients :
- 4 tbsp Filippo Berio Olive Oil
- 1 small red onion, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 red chilli, seeded and chopped
- 6 anchovy fillets (packed in oil) chopped
- 400g can chopped tomatoes
- ½ tsp dried oregano
- 1 tbsp capers, rinsed
- 115g Italian black olives, pitted and halved
- 2 tbsp freshly chopped flat leaf parsley
- 2x 400g packs ready-made potato gnocchi
- Parmesan cheese (optional)
Instructions :
1. Heat the oil in a pan, add the onion, garlic, and chilli and cook gently for 4-5 minutes. Add the anchovies, tomatoes, oregano and capers and simmer for 10 minutes until the sauce is thick and pulpy.
2. Meanwhile, bring a large pan of salted water to the boil, add the gnocchi and cook for 2-3 minutes or until they rise to the surface. Drain and return to the pan.
3. Add the sauce, olives and parsley and toss together.
4. Serve with freshly grated Parmesan cheese, if desired.
Cook's notes :
- Add a can of tuna at the end of Step 1 for a more substantial sauce.
- Try this sauce with pasta for a delicious alternative
