A dish first introduced to me by a good friend in university who fed me far better than anyone else I have ever known, this is a serious pasta sauce. There are three really strong (and each quite salty) flavours which, somehow, combine very well to make what I think might actually be my favourite ever coating for any kind of pasta.
It is chunky rather that wet, and tastes far better than the sum of its parts (Hello?! I don’t even like anchovies.) The following recipe will make enough for four people.
Fry:
2 cloves of garlic
2 tsp diced chilli or dried chilli
1 tbsp dried oregano
a sprinkling of pepper
in a little olive oil then add in:
1 heaped tbsp capers
12 anchovies, chopped up
2 heaped tbsp black olives, chopped
add two large (400g) cans of DRAINED chopped tomatoes then stir it all together and add a handfull of ripped basil and some ground black pepper (to taste)
Leave the sauce to cook for about 20 mins, until the sauce has reduced slightly.
Meanwhile boil 1lb (450g) spaghetti until done.
Once the sauce has reached a nice texture, add in the pasta and stir for a further 2-3 mins,
SO TASTY.
Fry:
2 cloves of garlic
2 tsp diced chilli or dried chilli
1 tbsp dried oregano
a sprinkling of pepper
in a little olive oil then add in:
1 heaped tbsp capers
12 anchovies, chopped up
2 heaped tbsp black olives, chopped
add two large (400g) cans of DRAINED chopped tomatoes then stir it all together and add a handfull of ripped basil and some ground black pepper (to taste)
Leave the sauce to cook for about 20 mins, until the sauce has reduced slightly.
Meanwhile boil 1lb (450g) spaghetti until done.
Once the sauce has reached a nice texture, add in the pasta and stir for a further 2-3 mins,
SO TASTY.
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