Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 4tablespoons extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 fresh red chilli, deseeded and finely chopped
- 6 anchovies, canned, drained and finely chopped
- 115grams black olives, pitted and chopped
- 1-2tablespoons capers, rinsed and drained
- 450grams tomatoes, skinned, deseeded, and chopped
- 450grams dried spaghetti
- 1 pinch salt
- 2tablespoons parsley, chopped flat (to serve)
- 1/2 cup parmesan cheese, grated (to serve)
Nutrition per serving
2980kJ / 715Cal
2980 Kilojoules or 715 Calories
34% of daily energy intake*
Protein
21.8grams
Fat
30.5grams
Carbs
84.5grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This spicy pasta dish made with store cupboard ingredients is popular all over Italy. Serve it with a simple spinach salad and some crusty bread for a quick supper.
Method
Step 1 of 4
Heat the oil in a saucepan, add the garlic and chilli, and cook gently for 2 minutes, or until the garlic is slightly coloured. Add the anchovies, olives, capers, and tomatoes. Stir, breaking down the anchovies to paste.
Step 2 of 4
Reduce the heat and simmer, uncovered, for 10-15 minutes, or until the sauce has thickened, stirring frequently.
Step 3 of 4
Cook the spaghetti in plenty of lightly salted boiling water for 10 minutes until al dente, or according to the packet instructions. Drain.
Step 4 of 4
Toss the spaghetti with the sauce, and serve sprinkled with parsley and parmesan cheese.
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