PASTA WITH TOMATOES, ANCHOVY AND CHILLIES

SERVES 4

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.

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

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