Spaghetti with olives, capers and anchovies
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.
Photo: Natalie Boog
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- 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
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.