This evening I made one of the most simple, yet tasty, dishes for tea.
Spaghetti with tomatoes, anchovies and capers (a modified version of spaghetti puttanesca).
- 2 garlic cloves, crushed
- a tin of chopped tomatoes
- 1 tbsp of capers
- 1 tin of anchovies, in olive oil
- big pinch of chili flakes
Drain the olive oil from the anchovies into a frying pan. Add the garlic cloves and cook for about a minute, stirring so it doesn't become brown. Add in the chopped tomatoes, capers, anchovies and chili flakes. Simmer for 10 minutes or so. The sauce should thicken beautiful into a lovely thick sauce. The anchovies will disintegrate into the sauce, leaving a great deal of flavour behind.
Boil some water and cook spaghetti. Then combine sauce and spaghetti, grate on a bit of parmesan if you have some in, and serve.
This amount serves 2, and I always add all of the anchovies, as both me and my husband like anchovies, and I find if I leave some in the tin, they just end up getting thrown out anyway, so it's better to use them up. And the best thing? This takes less than 20 minutes from start to plate. Perfect after a long day at work.