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300g bavette
¼ cup (60ml) olive oil
3 garlic cloves, crushed
400g can diced tomatoes
½ cup (60g) pitted black olives
1 birdseye chilli, finely chopped
1 tablespoon capers, chopped
1 tablespoon finely chopped oregano
3-6 anchovy fillets, finely chopped
½ cup (40g) grated parmesan

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook bavette in a large saucepan of boiling, salted water according to packet directions. Drain.

Meanwhile, heat oil in a large frying pan on medium. Add garlic and cook for 30 seconds, until lightly coloured. Stir in tomato, olives, chilli, capers and oregano. Season to taste and simmer for 5-8 minutes, stirring occasionally. Stir through anchovies.

Add bavette and toss to coat. Serve immediately with grated parmesan.