Pasta with Tomato, Anchovies and Capers

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Pasta with Tomato, Anchovies and Capers
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation

Ingredients

for
2
Ingredients
7 ozs Spaghetti
3 Tbsps olive oil
1 tsp crushed Red pepper flakes
2 cloves garlic cloves (crushed)
8 Anchovy fillet (finely chopped)
1 cup cherry tomatoes (quartered)
1 Tbsp Caper
1 handful Basil (shredded)
4 caperberry (to garnish)
How healthy are the main ingredients?
tomatoolive oilBasilgarlic clove

Preparation steps

1.
Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.
2.
Meanwhile, heat the oil in a saute pan and add the chilli, garlic and anchovy. Stir-fry until the anchovy starts to melt into the oil, then add the tomatoes and capers.
3.
Stir over a medium heat until the pasta has finished cooking and the tomatoes have broken down into a thick sauce. Stir in the basil.
4.
Drain the pasta, reserving a little of the cooking water, and add it to the saute pan. Stir over a low heat for a minute to help it absorb some of the sauce, adding a little of the reserved pasta cooking water if it looks too dry.
5.
Divide the spaghetti between two warm bowls and garnish with caperberries. Serve immediately.
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