OK so hands up who likes anchovies? Not many I'm guessing, so this is my attempt to re-introduce the anchovy to you, and I promise you'll love it. You'll find anchovies prepared in two ways usually; either cured in salt and packed into cans in olive oil or marinated in vinegar and sold in jars or at the deli counter. It's the first version that you need for this recipe. For the record, the marinaded vinegar version is usually known as 'boquerones' on any Spanish tapas menu, and they are sometimes wrapped around a green olive. This is probably my most favourite of all tapas dishes, and a lot of people are put off because they think it will be salty, but not so with these little beauties. Next time you are in Spain or having tapas, try one, they are delicious!
So this recipe is essentially a store cupboard saviour and will take no more than 30 minutes to get prepared, cooked and on your table, so it makes for a perfect lazy supper. I can't take all the credit for this one, as it was my boyfriend who cooked it for me not that long ago, and I keep returning to it. The name actually means 'whore's pasta'. I was just checking out the origins of the name, and noticed that good old Delia calls it 'Tart's Spaghetti' - bless her, can she not bring herself to use the word whore? Anyway, there are a couple of theories as to why it is called that, but no one can really agree. So I'll just get on with telling you how to cook it.
To serve 2 you will need...
1tbsp olive oil
150g green olives
2 tbsps capers
2 fat garlic cloves
Handful fresh basil
300g cherry tomatoes
1 tin anchovies in olive oil
200g pasta or however much you would like(technically it should be spaghetti/linguine, but whatever you have will do)
Heat olive oil in pan on a medium to low heat, and get pasta water on the boil.
Crush the garlic to a paste with a little salt and finely chop the capers, green olives and anchovy fillets. Cut the cherry tomatoes in half.
Once the oil is at the right heat, add the garlic and cook for a minute before adding the capers, anchovies and olives. Pour in any of the left over anchovy oil from the tin. Fry for about 5 minutes and then add the cherry tomatoes. Stir occasionally until the tomatoes start to break down. This should take a further 10 to 15 minutes. By now your pasta water should be boiling, so add the pasta whilst the sauce cooks down.
Just before you are ready to drain the pasta add 2 to 3 tbsps of the pasta cooking water to loosen the sauce, then season with pepper and stir through the fresh basil leaves. There is no need for salt as the anchovies provide enough. Drain your pasta and add to the sauce pan, stirring through so everything is coated. Serve with Parmesan and a glass of red wine! Enjoy.
So this recipe is essentially a store cupboard saviour and will take no more than 30 minutes to get prepared, cooked and on your table, so it makes for a perfect lazy supper. I can't take all the credit for this one, as it was my boyfriend who cooked it for me not that long ago, and I keep returning to it. The name actually means 'whore's pasta'. I was just checking out the origins of the name, and noticed that good old Delia calls it 'Tart's Spaghetti' - bless her, can she not bring herself to use the word whore? Anyway, there are a couple of theories as to why it is called that, but no one can really agree. So I'll just get on with telling you how to cook it.
To serve 2 you will need...
1tbsp olive oil
150g green olives
2 tbsps capers
2 fat garlic cloves
Handful fresh basil
300g cherry tomatoes
1 tin anchovies in olive oil
200g pasta or however much you would like(technically it should be spaghetti/linguine, but whatever you have will do)
Heat olive oil in pan on a medium to low heat, and get pasta water on the boil.
Crush the garlic to a paste with a little salt and finely chop the capers, green olives and anchovy fillets. Cut the cherry tomatoes in half.
Once the oil is at the right heat, add the garlic and cook for a minute before adding the capers, anchovies and olives. Pour in any of the left over anchovy oil from the tin. Fry for about 5 minutes and then add the cherry tomatoes. Stir occasionally until the tomatoes start to break down. This should take a further 10 to 15 minutes. By now your pasta water should be boiling, so add the pasta whilst the sauce cooks down.
Just before you are ready to drain the pasta add 2 to 3 tbsps of the pasta cooking water to loosen the sauce, then season with pepper and stir through the fresh basil leaves. There is no need for salt as the anchovies provide enough. Drain your pasta and add to the sauce pan, stirring through so everything is coated. Serve with Parmesan and a glass of red wine! Enjoy.
mmmmmmmm! going to try this!
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