So this is going to be one of the easiest recipes you’re ever going to make. Seriously. It takes less than 15 minutes, and pretty much all of that is just waiting for the spaghetti to cook!!I found this easy to follow recipe on Tesco’s real food website. As usual, anything I’ve written in italics is something I’ve added to the recipe or a random comment I think when I’m cooking 😀
- 300g spaghetti
Ingredients for the sauce
- 2 cloves garlic, minced (I use frozen garlic as it’s cheaper and easier)
- 6 preserved anchovy fillets, drained (I use a little bit of the oil in the saucepan to cook everything in! Saves having to use your own cooking oil!)
- 200g canned chopped tomatoes
- 50g small black olives (green olives work just as well)
- 1tbsp parsley, finely chopped (I have never ever noticed this step until now. Whoops. Always a first time for everything!!)
- 2 tbsp baby capers, drained
- 1/2 tsp crushed chillies
- Cook the spaghetti in a large saucepan of boiling, salted water until ‘al dente’ usually 8-10 minutes. (I normally cook it for 12-15 minutes instead as J and I prefer our spaghetti a little bit more cooked!)
- Meanwhile, heat the olive oil in a large frying pan over a moderate heat and sauté the garlic, anchovy fillets and red chilli flakes for 1-2 minutes, stirring occasionally. (I usually start this step when the pasta has about 10 minutes left to cook)
- Add the tomatoes (I tend to drain the tomatoes in a sieve first otherwise the sauce tends to be a little on the watery side), stir well, and cook for 6-7 minutes.
- Drain the pasta and divide between two oval serving plates.
- Stir the olives and half the baby capers into the sauce and adjust the seasoning. (I hate capers so I don’t actually add them to the sauce)
- Finish by stirring in the parsley (so I went to add some parsley and it turns out I’ve run out, oops), then spoon on top of the plates of spaghetti and sprinkle the remaining baby capers on top. Serve immediately.
As you can see, it’s so easy and it probably took me more time to write and photograph this than it did to cook as you’re really only heating up the ingredients. It’s perfect if you need a quick dinner in a hurry!!
I also add copious amounts of parmesan or hard cheese to the dish once it’s finished as it makes it taste even more delicious 😀
- Time: 15 mins including waiting for the pasta water to boil!!
- Difficulty rating: Anyone can make this. Seriously. There’s no skill involved whatsoever!! 🙂
- Taste: It does taste a little fishy, but it’s not over-powering at all. I find it mostly tastes tomatoey with hints of anchovies and olives!
- Would I make it again?: I make this all the time and absolutely love it 🙂
- Verdict: 5/5.
Would you be tempted to make this dish? Are you an anchovy lover or hater? Let me know in the comments below 🙂 x