Pasta, anchovies and tomatoes. What’s not to love?
A dish that’s always quick to do without too much prep (you only really need to chop tomatoes) but it’s so good you always wish you had made double the amount!
Servings
2
Prep time:
5min
Cook time:
20min
Difficulty:
Easy
Ingredients
- 1 clove Garlic
- 1 dried chilli
- 100g capers
- 6 salted anchovy fillets
- 150g black olives (pitted)
- 5 ripe tomatoes (preferrably san marzano)
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 2 portions of dry linguine (~60g/pers)
Note:
If using salad tomatoes (which in the UK means they don’t taste like much), then use the tomato paste to add a bit more flavour. If however your tomatoes are like San Marzano (or beefsteak tomatoes), then feel free to omit the paste.
Although you can add extra pepper, the salt in the anchovies and olives should be more than enough without having to add more salt; but as always, try before serving just to be safe.
Step by Step Instructions
Step 1
In a saucepan, heat the oil with the chilli and garlic for about 2-3 min on high heat.
Step 2
Next, lower the head to medium and add the anchovies. They will start to melt, mix for a minute or 2 with a wooden spoon so you don’t end up with any large bits.
Step 3
Once the anchovies have melted, add the olives and the capers.
Step 4
Add now the tomatoes and if using, the tomato paste. Mix together and simmer on medium low heat until the tomatoes have cooked thoroughly and the texture is almost like a paste (see picture in step5).
Meanwhile, it’s time to cook the linguine. follow the pack instructions, usually about 7 to 9 minutes for them to be al dente (almost cooked but still a bit stiff, this is ideal. You will finish cooking them later with the sauce). Keep if possible the starchy water to water down the sauce if needed.
Step 5
To make things simpler, pour the sauce in a larger pan, you will use it to mix the sauce and the pasta together before serving.
Step 6
With the pasta ready, all you need to do is mix the linguine with the sauce and continue to cook a little bit on low, adding a bit of the starchy water you cooked the pasta in to help get the right consitency of the sauce.
Serve immediately and enjoy !
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