Spaghetti with olives, capers and anchovies

Name: Spaghetti with olives, capers and anchovies
Cook time: 30 min
Cuisine: Italian
Ingredients: 400g spaghetti; 125ml olive oil; 2 tbsp finely chopped fresh parsley; 2 garlic cloves, very thinly sliced; 1 long red chilli, finely chopped; 8 anchovies, chopped; 500g cherry tomatoes; 2 tbsp salted capers, rinsed; Freshly ground black pepper

Bill Granger

October 19, 2011

Spaghetti with olives, capers and anchoviesNatalie Boog

Time:< 30 mins

Like oysters, anchovies seem to inspire such passion in people they either adore or hate them. I admit I used to be in the latter camp but forced myself to start eating them as I wondered how I could ever properly enjoy a Napoletana pizza without liking anchovies. I gradually introduced them into my diet as a background flavour in pizzas and pastas and now happily eat them on their own.

Ingredients

400g spaghetti
125ml olive oil
2 tbsp finely chopped fresh parsley
2 garlic cloves, very thinly sliced
1 long red chilli, finely chopped
8 anchovies, chopped
500g cherry tomatoes
2 tbsp salted capers, rinsed
Freshly ground black pepper

Method

Cook the pasta in a large pan of lightly salted boiling water according to the packet instructions or until al dente. Drain well.
Meanwhile, heat oil in a large frying pan over medium heat. Add the parsley, garlic, chilli and anchovies.
Cook, stirring, for 2 minutes, until starting to colour. Add the tomatoes and capers and cook, stirring occasionally, for a further 5 minutes, or until the tomatoes are softened.
Add the hot pasta to the pan and gently toss.
Season with pepper and serve immediately.