Description:

Spaghetti in a delicious rich anchovy sauce

Serves/Makes:4

Ingredients

• Ingredients:
• 1 lb (.5 kg). dried spaghetti
• 3 tbsp (45 ml) virgin olive oil
• 1 clove of garlic, finely chopped
• 1 large red onion, finely chopped
• 6 anchovy fillets, drained
• pinch of chilli flakes
• 1 oz (28 grm). pitted black olives roughly chopped
• 1 oz (28 grm). pitted green olives roughly chopped
• 1 tbsp (15 ml) capers, drained and rinsed
• 4 large ripe tomatoes
• 1 14 oz (392 grm). tub of passata (sieved tomatoes)
• 1 tsp (5 ml) paprika
• salt, to taste
• grated parmesan cheese

Preparation

• Heat the oil in a pan and add the onion, anchovies and chilli.
• Cook for about 10 minutes until soft and starting to brown.
• Add garlic and cook for about 1 minute.
• Cut the tomatoes in half, and using a grater (place a large plate underneath) rub the flesh of the tomatoe, until only the skin is left - discard the skin.
• Add to the saucepan, and add the paprika and salt and cook for 5 minutes.
• Then add the olives and capers and the passatta, add one glass of water and cook on a low heat for about half an hour.
• When ready the sauce should be slightly thick and rich.
• In the meantime cook your spaghetti.
• Rinse (use hot water) and drain, add to the sauce on a very low heat for about 5 minutes, stirring periodically to ensure the pasta keeps hot.
• Serve with parmesan.

Comments

***Add the spaghetti to the sauce, when the sauce is ready, not before.