Spaghetti with olives, capers and anchovies
Like oysters, anchovies seem to inspire such passion in people they either adore or hate them. I admit I used to be in the latter camp but forced myself to start eating them as I wondered how I could ever properly enjoy a Napoletana pizza without liking anchovies. I gradually introduced them into my diet as a background flavour in pizzas and pastas and now happily eat them on their own.
Ingredients
400g spaghetti
125ml olive oil
2 tbsp finely chopped fresh parsley
2 garlic cloves, very thinly sliced
1 long red chilli, finely chopped
8 anchovies, chopped
500g cherry tomatoes
2 tbsp salted capers, rinsed
Freshly ground black pepper
Method
Cook the pasta in a large pan of lightly salted boiling water according to the packet instructions or until al dente. Drain well.
Meanwhile, heat oil in a large frying pan over medium heat. Add the parsley, garlic, chilli and anchovies.
Cook, stirring, for 2 minutes, until starting to colour. Add the tomatoes and capers and cook, stirring occasionally, for a further 5 minutes, or until the tomatoes are softened.
Add the hot pasta to the pan and gently toss.
Season with pepper and serve immediately.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
From our partners
Similar Recipes
This mostly make-ahead baked salmon is an easy and elegant way to feed a crowd
- 30 mins - 1 hr
- Helen Goh
More by Bill Granger
Original URL: https://www.theage.com.au/goodfood/recipes/spaghetti-with-olives-capers-and-anchovies-20111019-29uzx.html