Spaghetti with Anchovies and Tomatoes
1 x 50g/2oz can anchovy fillets in oil
1 onion, finely chopped
4 garlic cloves, crushed
1 tbsp tomato paste
1 x 400g/14oz can chopped tomatoes
500g/1lb 2oz spaghetti
125g/4oz black olives, pitted and chopped
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Drain the oil from the anchovies into a large pan. Heat the oil, then add the onion and garlic and cook for 5 minutes. Add the anchovies and tomato paste and cook, stirring, for 1 minute. Add
the tomatoes and bring to the boil. Season with salt and pepper and simmer for 10–15 minutes.
2 Meanwhile, cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Strain, reserving 4 tbsp of the cooking water.
3 Stir the olives into the tomato sauce and add to the cooked spaghetti with the chopped parsley. Toss well to coat the pasta. Serve immediately in shallow bowls.
|Spaghetti with Anchovies and Tomatoes|