For the sauce you’ll need:
2 garlic cloves, peeled and roughly chopped
1 peeled onion, cut into thin slices
60 ml olive oil
Knob of butter
2 anchovy fi llets (they’re expensive but critical
and a jar can last for months in the fridge)
4 vine-ripened plum tomatoes, washed and
roughly chopped, skin and all
1 tin whole peeled tomatoes
In a saucepan, fry the garlic and onion in olive oil and butter until the onions are translucent. Add the fresh and canned tomatoes. Using your fingers, break up the anchovies into the pan. Let this cook for about half an hour on low heat (it must simmer not boil) until the fresh tomatoes have disintegrated into the sauce. Give the sauce an occasional stir and break up any whole pieces of tomato with your wooden spoon. While the sauce is cooking, make the pasta.
For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.
