Method
1. Bring a large pan of salted water to the boil for the spaghetti.2. Place a medium sized frying pan over a medium heat, drizzle in the oil and heat gently.
3. Add the anchovies and stir, until melted into the oil.
4. Add the chilli flakes, followed a minute later by the garlic, and cook so lightly sizzling, but gently, ensuring the garlic doesn’t burn.
5. Stir in the tomato paste, and cook for a minute.
6. Then add the canned tomatoes, reduce the heat to a simmer and let cook away for 5 minutes.
7. Add the capers, and olives, stir and cook for another 5 minutes.
8. Whilst the sauce is cooking, cook the Spaghetti until just al dente according to the pack instructions.
9. Reserve 100ml of the pasta water, then drain the Spaghetti.
10. Add a third of there pasta water to the sauce, turn the heat up to medium, adding the spaghetti to the sauce.
11. Reduce heat to low, and use tongs or 2 spoons to coat the spaghetti in the sauce.
12. Keep adding more pasta water if needed to keep the sauce loose.
13. Serve immediately with the parsley scattered over and an extra drizzle of good quality extra virgin olive oil.
Tip
You can simply bash the peeled garlic clove, and remove from the sauce, once the sauce is finished, before adding the spaghetti. This creates a gentler infused garlic taste. And avoids any risk of burning the garlic.Ingredients
4 tbsp Extra Virgin Olive Oil
5-6 Anchovies, drained, chopped
3 Garlic cloves, peeled, crushed
Half a teaspoon of Chilli Flakes
1 tbsp good quality Tomato paste
2 x 400g Tinned Tomatoes - eg/ Mutti Polpa
3 tbsp Opies Capers with Spirit Vinegar, drained
125g Black Olives, pitted
10g Flat leaf Parsley, chopped
Freshly ground black Pepper
360g good quality Spaghetti
Salt
