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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!

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