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Cherry tomato and anchovy pasta sauce by


olive oil
2-3 garlic cloves, chopped
1 red chilli, chopped
1 tin of anchovies
3 tablespoons capers
250g cherry tomatoes, halved (or passata)
salt and pepper
fresh basil (optional)


Fry garlic, chilli and anchovies in hot olive oil for 1 to 2 minutes.

Add the capers and tomatoes to the pan and stir over a medium heat for 4 to 5 minutes.

Season to taste, garnish with basil leaves if using.

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