Caper, olive and anchovy pasta sauce

Produce

• Onions, finely chopped – 2 large (300 g)
• Garlic, finely chopped – 3 cloves (9 g)
• Ripe tomatoes, peeled and deseeded, diced – 6 large (600 g)
• Kalamata olives – 34⅛ large (150 g)
• Flat-leaf parsley, chopped – 11 sprigs (11 g)

Fish & Seafood

• Anchovies in oil, minced – 7 anchovies (28 g)

Fats & Oils

• Olive oil – 75 g

Herbs & Spices

• Chili flakes – 1.4 g
• Capers in brine, rinsed, drained – 35 g