Punchy, authentic, and quicker than a takeaway, this is on your plate in 30 minutes. Even better, every ingredient could have been hanging about at the back of your cupboard since Christmas.
Ingredients
- 14 oz–1 lb 2 oz (400–500 g) dried spaghetti
- 4 tbsp good olive oil
- 4–6 garlic cloves, thinly sliced (if you can’t be bothered, crushed are OK)
- 80 g tin or jar anchovy fillets in olive oil
- 1⁄2 tsp chilli flakes (optional)
- 10 good-quality black olives, roughly chopped
- 1 tbsp capers in brine, rinsed (or they will be too salty)
- 2 tbsp tomato purée
- 14 fl oz (400 ml) tomato passata, or 400 g can can chopped tomatoes
- salt and freshly ground black pepper
- basil leaves (optional)
How to Make It
- Cook the spaghetti according to the packet instructions.
- Meanwhile, heat the oil over a medium heat in a heavy-based frying pan. Add the garlic and cook until transparent, then add the anchovies and stir.
- Add the chilli (if using), olives, and capers, and increase the heat a bit until you hear a sizzle. Add the tomato purée and fry it in the pan, stirring, then add the passata or canned tomatoes, and bring to the boil. Let it bubble for 3–4 minutes. Taste and add salt and pepper.
- Drain the spaghetti and add to the pan. Toss well. Serve with lots of basil if you have any.
