Ingredients
250g Dried spaghetti
1 tbsp Salt
400g Tinned chopped tomato
2 Garlic cloves
2 tbsp Extra virgin olive oil
1 tbsp Capers
60g Pitted olives
4 Salted anchovy fillets
75g Parmesan cheese grated
Here’s how
Cook the pasta in a large pan of salted boiling water for 9 minutes.
Meanwhile pour the tin of chopped tomatoes into a medium frying pan on a low heat to gently simmer.
Add in the chopped garlic and olive oil.
Season with a little salt and pepper, then add in the capers, olive and anchovies.
When the pasta is cooked, use a pair of tong to lift the spaghetti out of the water and straight into the sauce.
Don’t worry about draining the pasta to much when transferring to the sauce as a little of the cooking water is always a good thing.
Stir the pasta and sauce together and finish with freshly grated parmesan cheese and a final drizzle of olive oil.
