|
Serves:
4 |
Cooking:
1hour |
|
Preparation:
20 minutes |
|
Ingredients:
|
90ml/ 6 tbsp |
extra
virgin olive oi |
|
6 |
anchovy
fillets, mashed |
|
3 cloves |
garlic,
peeled and finely chopped |
|
2x 395g/ 14oz |
cans
chopped Italian tomatoes |
|
salt &
freshly ground black pepper to taste |
|
15ml/1 tbsp |
fresh
oregano, chopped |
|
15ml/ 1 tbsp |
capers |
|
10 |
black
olives, stoned |
Method:
In a large,
heavy-based saucepan, cook the anchovies in 5 tbsp/75ml of the oil
over a low heat, stirring until the anchovies melt into the oil.
Add the garlic
and cook briefly, taking care not to brown it.
Turn up the
heat and add the tomatoes and seasoning. Bring to the boil, then
reduce heat and simmer until the tomatoes have reduced and separated
from the oil. Remove from heat and set aside.
When the
spaghetti is half-cooked, return the sauce to the heat and add the
oregano, capers and olives.
At the 'al
dente' stage, drain the spaghetti well and toss in the sauce over a
low heat, adding the remaining olive oil.
Serve immediately.
Recommended
pasta: spaghetti