Categories: Italian
Ingredients
- For four starters or two main course dishes
- 350g good quality Spaghetti
- 6 anchovy fillets in olive oil
- 1 clove of garlic finely sliced
- 10 pitted Taggiasche olives
- 1 tbsp of small best quality capers
- 500ml of tomato Passata
- 10 Datterini tomatoes cut into quarters
- Pinch of dried oregano
- 1 tbsp of chopped flat leaf parsley
- 3 tbsp of olive oil
- Pinch of dried chilli
Directions
-
In a heavy based frying pan add the olive oil and place on the stove on a low heat. Add the garlic, olives, capers,anchovies, pinch of dried chilli and the cut up datterini tomatoes. Cook very gently for five minutes.
-
Add the tomato passata and pinch of oregano. Cook until the tomato has reduced by half. Leave to one side off the heat and cook the spaghetti in a large pot of boiling salted water.
-
Cook the spaghetti two minutes less than the packet suggests and remove the pasta with a pair of tongs and add directly to the frying pan with the sauce. Add a ladle of the pasta water and toss and cook for a further two minutes so the spaghetti absorbs the the sauce. Don’t be afraid to add more pasta water if it looks a little dry. Check the seasoning and add the chopped parsley.
-
Serve in hot bowls with a drizzle of good oil on top and some freshly ground black pepper. Do not serve parmesan with this as it will overpower the sauce and a general rule is that you never serve cheese with fish.
-
A glass of Primitivo di Puglia will go really well as it is a simple wine with great fruit. If you prefer white wine serve a well chilled falanghina. Have a great week!