I haven’t made this for years (pre-kids!) and I don’t know why – just forgotten about the recipe I suppose. I make lots of pasta dishes – some follow recipes, some are made-up favourites and some depend on what’s languishing in the bottom of the fridge. But this one stands apart from the crowd – it’s gutsy with intense flavours – tomatoes, garlic, anchovies, capers and olives all party together against the backdrop of tomatoes and basil – a great pick-me-up of a lunch or supper. Really yummy.
What you need…
2 tablespoons olive oil
4 garlic cloves, chopped
2 fresh chillis, de-seeded and chopped
1 tablespoon fresh basil, chopped, plus extra for garnishing
100g anchovies (bought in jars in olive oil)
300g black olives, pitted
2 tablespoons capers, drained
2 x 400g tins good quality Italian chopped tomatoes
1 x 142g tin tomato purée
Spaghetti! (How much is dependent on how hungry you are! I use gluten-free, just because it doesn’t sit so heavily on my stomach)
What to do…
Heat the oil over a moderate heat and add the garlic cloves, chillis and basil. Cook briefly until the garlic is pale gold. Then tip in all the other sauce ingredients except the salt (anchovies are salty so leave the addition of salt until the end).
Reduce the heat to low and let the sauce simmer very gently without a lid for 40 minutes – the smell will be amazing and at the end, the sauce will be lovely, thick and bursting with flavour. Taste and add salt, if required.
Meanwhile, cook your spaghetti according to the packet instructions – mine takes about 12 minutes, so I put the water on to heat up about 20 minutes before the sauce is ready.
Drain the pasta pour over your gutsy sauce and mix together. Serve garnished with basil and a sprinkling of grated Parmesan cheese. A glass or two of a robust Italian red wouldn’t go amiss either!
So very easy. It also has the added benefit of comprising store cupboard ingredients so it’s a great mid-week special when your scouring the kitchen for inspiration!