Ingredients
4 tbsp extra virgin olive oil
1 fresh red chilli, deseeded and chopped
6 salted or canned anchovies, chopped
2 garlic cloves, thinly sliced
450g ripe tomatoes, peeled, deseeded and sliced into strips
100g black olives, pitted and sliced
1 tbsp capers
350g dried spaghetti
1 tbsp chopped flat-leaf parsley
finely grated Parmesan
4 tbsp extra virgin olive oil
1 fresh red chilli, deseeded and chopped
6 salted or canned anchovies, chopped
2 garlic cloves, thinly sliced
450g ripe tomatoes, peeled, deseeded and sliced into strips
100g black olives, pitted and sliced
1 tbsp capers
350g dried spaghetti
1 tbsp chopped flat-leaf parsley
finely grated Parmesan
Method
1. Bring a large pot of salted water to the boil for the pasta.
2. Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Add the chilli, anchovies and garlic. Gently fry for 30 seconds, mashing the anchovies to a paste with a wooden spoon, and taking care not to let the garlic brown.
3. Raise the heat to medium-high and add the tomatoes, olives and capers. Bring to the boil then lower the heat and simmer for about 5 minutes.
4. Cook the pasta according to the packet instructions until 'al dente'.
5. Pour the sauce into a heated serving dish. Drain the pasta well and stir into the sauce.
6. Sprinkle with the parsley and serve with plenty of freshly grated Parmesan.
2. Meanwhile, heat the olive oil in a large frying pan over medium-low heat. Add the chilli, anchovies and garlic. Gently fry for 30 seconds, mashing the anchovies to a paste with a wooden spoon, and taking care not to let the garlic brown.
3. Raise the heat to medium-high and add the tomatoes, olives and capers. Bring to the boil then lower the heat and simmer for about 5 minutes.
4. Cook the pasta according to the packet instructions until 'al dente'.
5. Pour the sauce into a heated serving dish. Drain the pasta well and stir into the sauce.
6. Sprinkle with the parsley and serve with plenty of freshly grated Parmesan.