Total cooking and preparation time approximately 15 minutes

Serves 4

Ingredients

1 lb dried tagliatelle
1 tbsp olive oil
1 large or 2 small onions, halved and sliced
1 tbsp garlic, crushed
2 courgettes, sliced
¼ pint water
1 green pepper, deseeded and chopped
14 oz tin chopped tomatoes with juice
12 green olives, pitted and halved
4 anchovy fillets, finely chopped
2 tsp dried parsley
1 tsp dried oregano
1 tsp salt
1 tsp coarse ground black pepper

Method

1. Cook the pasta in a saucepan according to the instructions on the packet.
2. Meanwhile, heat the oil in a frying pan on the highest setting.
3. Add the onions and garlic and fry for about 3 minutes until softened.
4. Add the courgettes and water, lower the heat to medium and cook for about another 10 minutes, stirring occasionally.
5. Add the green pepper, tomatoes, olives, anchovies, parsley, oregano, salt and black pepper. Bring to the boil, stirring occasionally.
6. Serve the pasta with the sauce spooned over the top, accompanied by bruscetta.