This simple but tasty pasta dish is enjoyed by all of us (just not as many olives given to the children!). Sometimes I mix it up by changing black olives to green as sometimes green gives it a fresher taste, and that way you can also switch between red and white wines too!
Ingredients - Serves 4
3 tablespoons olive oil
8 anchovy fillets, drained and chopped
2 garlic cloves, finely chopped
1/2 teaspoon crushed chilli flakes
500g spaghetti
1 x 400g can chopped tomatoes
150g pitted olives, black or green
2 tablespoons capers
2 tablespoons parsley
Put water onto boil. In the meantime pour oil into a shallow frying pan (we used our Cadac Pro Chef dish) on a medium heat. Add the anchovies and cook for 3 minutes, then add the garlic, chilli flakes and capers, stirring for another minute. Salt the boiling water and add your spaghetti.
Add the tomatoes to the frying pan with the olives and cook for 10 minutes, stirring now and again. Season. Drain the spaghetti and add to your sauce.
If you have any spare parmesan add a little bit of that grated to the top. Pour a large glass of wine and enjoy, preferably with a sea view.
