A tasty
little number from old Napoli. Serves 2-4 (depending on how hungry
they are - needless to say it only serves 2 critics).
2 tablespoons
olive oil
2 cloves garlic, chopped finely
can of anchovy fillets (47g)
2 tablespoons capers
150g pitted black olives, halved
350g fresh or canned tomatoes, peeled and chopped
500g spaghetti
2 tablespoons finely chopped parsely
salt and freshly ground black pepper
Heat the
oil in a large pan. Lightly fry the anchovies and garlic until the
garlic is just beginning to colour. Add the tomatoes, capers, olives,
salt and pepper. Simmer gently for 20 minutes. Cook the spaghetti
'al dente', drain and pour into the pan with the sauce. Mix together
and cook for a few minutes, adding the parsley. Serve straight from
the pan.
Note:
If you like a little extra heat add half a de-seeded, chopped
red chilli at the same time as the capers.
