Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta. for the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half. heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning. add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes. meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente. drain and tip it into a large warmed serving bowl. pour over the sauce, add the chopped parsley and toss together well. serve straight away, with plenty of red wine.

Target recipe: heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! add olives, capers, tomatoes, black pepper, and parsley. bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. toss sauce with cooked pasta. pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper. cook's note: get your olives from the bulk bins in the market, rather than buying a jar. the unit price is always much less per pound and you can get just what you need for each recipe.