A quick and easy Pasta dish, made with grocery cupboard ingredients. Packed with flavour. The picture above was taken when I cooked the dish on the Expresso TV Breakfast Show.
What you’ll need to serve 4 people
1 Tbsp Rio Largo Extra Virgin Olive Oil, more if required
1 medium onion, diced
½ tsp desiccated red chilli flakes, more or less as required
4 anchovy fillets, finely chopped
1 410g tin Italian chopped tomatoes
200ml tomato passata or juice
200ml water, hal wine if you like
1 Tbsp rinsed capers
125ml cup sun-dried tomatoes
2 Tbs chopped Kalamata Olives
500g spaghetti, linguine
Sea salt and black pepper
Finely chopped Parsley and Grated Parmigiana to serve
What you’ll do
In a large non-stick sauté pan, heat the olive oil over medium heat, and add, when hot the onion. Season with a bit of salt which helps with the dehydration. When turning a light golden brown, add the chilli flakes, anchovy, chopped tomatoes, the passata, water/wine, the capers, sun dried tomatoes and olives. Cook over medium heat stirring well all the time.
Have ready a large pot of well salted water and in it, cook the pasta until your required doneness. With a pair of tongs, lift the pasta out of the pot. Don’t throw away the water. Season well with the salt and pepper. Pour over a tablespoon or two of olive oil.
Add a little of the pasta cooking water if you wish Toss well and serve with grated Parmigiana.
Serve with a green salad and a crisp baguette.
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