Pasta and tomato sauce has become a midweek standby in every home. In this classic Italian dish, we are taking that basic sauce to another level by adding a few store cupboard staples – chilli, anchovies, olives and capers. Ready in the time it takes for the pasta to cook, and utterly delicious.
Ingredients:
400g dried spaghetti or linguine
Olive oil, for frying and drizzling
2–3 garlic cloves, peeled and finely chopped
1 dried red chilli, crumbled or chopped into small pieces
1 × 50g tin anchovies in oil, drained and finely chopped
200g pitted black olives, roughly chopped
3 tbsp capers, drained and rinsed
250g cherry tomatoes, halved
Sea salt and freshly ground black pepper
Basil leaves, to garnish
Procedure:
1. Cook the pasta in boiling salted water until al dente, according to packet instructions.
2. Meanwhile, heat a wide high-sided frying pan or saute pan over a medium heat and add a glug of olive oil. Fry the garlic, chilli and anchovies for 1–2 minutes until the garlic is aromatic and the anchovy is beginning to melt into the oil.
3. Add the olives, capers and tomatoes to the pan and stir over a medium heat for 4–5 minutes until the tomatoes have collapsed and everything is well combined.
4. Drain the pasta and toss in the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won’t need any salt because of the saltiness of the anchovies, olives and capers).
5. Serve drizzled with a little olive oil and garnished with basil leaves.
No comments:
Post a Comment