This is one of my favourite pasta dishes as it contains some of my favourite things; olives, capers, anchovies, tomatoes, pasta, chili - need I say more? It takes five minutes to throw together and can be left to simmer for a few hours. I served this as the main of my Vegetarian Feast.
300g Green Prawns, peeled
2 x 400g tin tomatoes
2 tbs tomato paste
1 tsp sugar
2 cloves garlic, finely chopped
2 small red chilies, seeds & pith removed & finely sliced
1 cup kalamata olives, pitted
1/2 cup capers, drained & rinsed
12 anchovy fillets
Step 1 - Heat oil in a large frying pan. Add garlic, chili, olives, capers and anchovies. Fry until garlic is cooked but do not allow to colour.
Step 2 - Add prawns and fry for 1 minutes, then add tomato paste and sugar. Cook for 3-5 minutes, stirring frequently to avoid burning.
Step 3 - Add tin tomatoes and 1 cup water and stir well. Season with freshly ground black pepper, put lid on pan and simmer slowly for 1-4 hours.
Step 4 - Serve on spaghetti with parmesan cheese on the side.
If you like some heat to your chili, do not remove seeds and pith.
The anchovies are really important in this dish and they 'melt' into the sauce so you won't be eating chunks of anchovy. The flavour they provide adds a great depth of flavour. As anchovies are salty, do not season with salt to start with. Towards the end of the simmering time, taste sauce for seasoning and adjust as required.
For those who cannot eat prawns, omit them from the sauce. To please everyone, prawns can be fried in a grill pan just before serving and placed on top of the dishes for those who can eat them.