Spaghetti with Tomatoes, Olives and Capers

The main reason that I made this dish was because I had never tried anchovies before in my life. Apparently, you will either love them or hate them. I’m still undecided. I used very few anchovies, and made this dish for one because the thought of anchovies to my family was enough to turn them off. I made a variation of the dish without anchovies especially for them. Anyway, maybe my palette has decided that it likes anchovies in tiny little chunks. Minuscule chunks even. But I gave them a shot, and the little guys weren’t as bad as I thought they would be. This recipe could be for you if you have a genuine love of anchovies, or even if you would like to familiarise yourself with them for the first time. Enjoy!

Ingredients (Serves 1):

  • 75g whole wheat spaghetti
  • sea salt & black pepper to taste
  • olive oil for frying and drizzling
  • 1 garlic clove, finely chopped
  • 1/2 of a small red onion, or a 1/4 of a large one
  • 1/4 of a red chilli, finely chopped
  • 2 anchovies in oil, drained and chopped into the smallest pieces in the world!
  • 50g green or black olives
  • 1 tbsp of capers
  • 65g cherry tomatoes, cut in halves or quarters
  • a few basil leaves, shredded

Instructions:

  • Cook the pasta in salted, boiling water for 8-10 minutes or until al dente.
  • Meanwhile, heat the olive oil in a wok or in some form of large pan, and fry the chilli, onion, garlic and anchovies for a minute or so. Add the capers, tomatoes and the olives, and cook whilst stirring over a  relatively high heat for a few minutes until the onions are translucent.
  • Drain the pasta and toss with the ingredients in the pan and with the shredded basil.
  • Season to taste, although salt will probably not be needed due to the salty nature of the anchovies, capers and olives.
  • Serve in a warmed dish and drizzle with some olive oil and extra basil leaves if you wish.

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