Ingredients
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1 pound dried Spaghetti
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Olive Oil
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2–3 Garlic
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1 dried Red Chillies
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One 2-ounce tin Anchovy
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8 ounces pitted Black Olives
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3 Tbsp Capers
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8 ounces cherry Tomatoes
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Sea Salt
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Freshly ground Black Pepper
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Basil
Directions
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 pantry staples chiles, anchovies, olives, and capers. Ready in the time it takes for the pasta to cook, and utterly delicious.
Steps
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1
Done
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Cook the pasta in boiling salted water until al dente, according to the package instructions. |
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2
Done
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Meanwhile, heat a wide high-sided frying pan or sauté pan over medium heat and add a glug of olive oil. Sauté the garlic, chile, and anchovies for 1–2 minutes until the garlic is aromatic and the anchovy is beginning to melt into the oil. |
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3
Done
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Add the olives, capers, and tomatoes to the pan and stir over medium heat for 4–5 minutes until the tomatoes have collapsed and everything is well combined. |
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4
Done
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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). |
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5
Done
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Serve drizzled with a little olive oil and garnished with basil leaves. |
