From The Long & Short of Pasta (Hardie Grant), Photography by Helen Cathcart
It is said that the ladies of the night would make this quick sauce for extra energy using their store-cupboard ingredients. However, our friend Michelina, showed us this version made with fresh cherry tomatoes rather than the canned variety. I absolutely love the punchy, spicy flavours & cook it regularly for quick lunches.
3 tbsp extra-virgin olive oil
1 large garlic clove, lightly crushed
½ - 1 fresh red chilli, finely chopped
2 heaped tbsps black olives, pitted & halved
1 heaped tbsp capers, drained & rinsed if salted
6 anchovy fillets
Large handful of parsley, finely chopped
350g (12oz) cherry tomatoes, quartered
Salt, if necessary
350g (12oz) spaghetti, to serve
Make sure you have all the ingredients to hand & then cook the pasta in a large pan of well-salted boiling water.
Heat the oil in a large frying pan & fry the garlic & chilli, followed by the olives, capers & anchovies. Stir frequently to break up the anchovies.
Add the parsley & stir through.
After 2 mins, add the tomatoes. Taste the sauce & season if necessary.
Cook for another couple of mins.
When the pasta is ready, use tongs to lift it from the saucepan directly into the frying pan, along with a tablespoon of cooking water to lengthen the sauce.
Variation: use tinned tomatoes instead of fresh, & instead of the anchovies, gently stir through good-quality tinned tuna at the last minute.