It doesn't get any easier than spaghetti dressed with fresh tomatoes, kalamata olives and anchovies.
500g mixed cherry tomatoes, halved and sliced
2 garlic cloves, crushed
2 tbsp honey
2 tbsp quality extra virgin olive oil
¼ cup sherry vinegar
½ tsp chilli flakes
2 tbsp baby capers, rinsed and drained
¼ cup pitted kalamata olives, halved
½ cup loosely packed flat-leaf parsley, roughly chopped
12 white anchovies
1. Combine tomatoes, garlic, honey, oil, vinegar, chilli, capers, olives and half the parsley in a large bowl. Season well with salt and pepper and toss together. Set aside.
2. Cook the pasta in a large saucepan of salted boiling water for 6-7 minutes or until al dente. Drain, reserving ½ cup pasta water. Add pasta and reserved cooking water to the tomato mix and toss well to combine.
3. Divide pasta between bowls. Top with white anchovies and remaining parsley.