Ingredients

The following ingredients have 4 Servings
  • 13.4 oz (380g) spaghetti
  • 14 oz (400g) canned plum tomatoes (, high quality (I like Cirio))
  • 2 tbsp capers
  • 1 small handful (1.2 oz/90g) black olives
  • 6 salted anchovy fillets
  • 1/2 tsp chili flakes
  • 1 small bunch parsley
  • 2 smal or 1 large garlic clove (, peeled and crushed with the back of a knife)
  • 1 tbsp olive oil
  • 1 small bunch parsley (, chopped)

Instruction

  • Bring a large pot of salted water to the boil. Add one tbsp of olive oil to a large pan with the anchovy fillets and whole garlic clove. Fry for 30-60 seconds until the anchovies start to melt.
  • Add the tomatoes, capers, chilli flakes and olives to the pan and stir together. Add the spaghetti to the pot of water and cook according to packet instructions until al dente (around 8-10 minutes).
  • Stir the tomato mixture occasionally as it starts to thicken ( if the tomatoes reduce too much add a little splash of pasta water and stir. 
  • Once the spaghetti is cooked, lift the spaghetti from the water to the sauce with a spaghetti spoon (this helps emulsify the sauce) and toss, stir add some chopped  parsley. Serve immediately.