Spicy. Savory. Simple.

Serves 4.

Ingredients

• 400g spaghetti
• Olive oil
• 4 cloves garlic
• 1 dried red chili, crumbled (I actually used 1-2 tsp chili flakes)
• 1 tin (~50g) anchovies in oil, drained and finely chopped
• 250g pitted black olives, roughly chopped
• 3 tbsp capers, drained and rinsed
• 250g cherry tomatoes, halved
• 1-2 tsp ground black pepper
• Basil leaves (garnish)

Method

• Cook pasta until al dente
• Heat olive oil in a pan (on medium heat)
• Fry garlic, chili, anchovies for 1-2 min (until fragrant)
• Add olives, capers and tomatoes and stir for 4-5 min until tomatoes have collapsed and everything is well mixed
• Drain pasta and put in pan with the sauce
• Add pepper and toss thoroughly
• Serve drizzled with olive oil and garnished with basil leaves

Notes

Don't rinse the anchovies, just drain them. Won't need any salt.

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