Egg Spaghetti with Zucchini & Olives

Method

1. Heat 30g butter in a pan and cook 1 clove of garlic (crushed).
2. Add ½ cup water, 1 sliced green capsicum, 800g canned tomatoes (chopped), 2 sliced zucchini, 2 chopped anchovy fillets (optional), 1 tbsp capers (chopped) and ¼ cup black olives (pitted and halved). Cook for 20 minutes. Add the cooked and drained pasta. stir well.