Eastington@Paddington

from Matt Preston’s Best 100 Recipes by Matt Preston

Brown onion, garlic, anchovies, red wine
Tomatoes, capers, black olives, parsley, lemon juice, chillies
spaghetti pasta

I found this version to be very forward with the quantity of olives and capers exceeding every version I have done before, and the colour off-putting.

The large quantity of red wine, (I used Bergerac which I was drinking whilst cooking) reduced down turned the onions a purple colour, which when tomatoes were added, turned the sauce brown in colour.

Not a version that I would repeat, particularly with the red wine and onions.