12 oz whole wheat pasta
1 teaspoon vegetable oil
4 anchovy fillets, chopped
1 tablespoon tomato puree
12 pitted black olives, chopped
Small bunch fresh basil leaves
Black pepper
It is best to make this with water packed anchovies, or those in brine, as they contain less
fat than those in olive oil. Cook pasta until al dente. Heat oil in large saucepan; add
anchovies, tomato puree and olives, and stir until hot. Season with black pepper. Add
drained pasta to the pan and stir until it is coated with sauce. Tear up basil leaves add and
serve.