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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Quick, easy and tasty mid-week pasta dish. I didn't have any olives, so I omitted these and it was still really tasty. Ingredients:
3 garlic cloves, chopped |
3 tablespoons olive oil |
2 tablespoons capers |
4 anchovy fillets, drained and chopped |
400 g chopped tomatoes |
1 small chili, finely chopped |
1 small handful green olives, sliced (optional) |
1 handful parsley, chopped |
200 g spaghetti |
Directions:
1. Put the oil and garlic in a cold pan and heat gently until the garlic starts to sizzle gently.
2. Add the capers, tomatoes, anchovies, chili and olives (if using) and simmer gently for ten minutes.
3. Meanwhile, cook the spaghetti until al dente, then drain and add to the sauce mix.
4. Stir through the parsley to combine well and serve.
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