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Export 12 ingredients for grocery delivery
Step 1
Place the anchovy fillets and garlic on a chopping board and use a mezzaluna* or sharp knife to finely chop until you have a paste. Place in a bowl and add capers, mustard and lemon juice and zest. Stir to combine. Gradually whisk in oil until it forms a thick emulsion. Stir in the tomatoes and olives.
Step 2
Bring a large saucepan of salted water to the boil, add pasta and cook until al dente. Drain and return to saucepan while you finish the sauce.
Step 3
Roughly chop parsley and basil and stir into the sauce. Ladle the sauce into the pasta and toss to combine.
Step 4
Serve immediately.
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