Even if you don’t like anchovies, try this delicious sauce as you don’t get a fishy taste, just hum of salt and a rich depth of flavour. Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It’s budget-friendly too, making it a great meal for the family.
Typical nutritional content (per portion)
400g/14oz dried spaghetti
½ medium onion, finely chopped
1 red chilli, deseeded and finely chopped
2 cloves garlic, chopped
400g/14oz can chopped tomatoes
1 x 50g/2oz tin anchovy fillets from sustainable sources, drained and chopped
15ml/1 tbsp olive oil
50-100g/2-4oz pitted black olives, sliced
1 tbsp small capers, drained
4 tablespoons basil/parsley, chopped
25-50g/1-2oz fresh parmesan, grated
a little salt and freshly ground black pepper
Cook the pasta according to the packet instructions.
Heat the oil in a heavy-based saucepan and add the onions, chilli and garlic. Cook for one or two minutes until the onion is soft and clear. Add the tomatoes and anchovies and cook for two or three minutes, stirring occasionally. Add the olives and capers and continue to cook for about 15 minutes. Drain the pasta and add to the sauce. Toss well together and serve in bowls topped with basil or parsley and a little freshly grated or thin slices of parmesan cheese, if required.
