It's easy to make, quick, and has lots of flavor. And a well stocked pantry will have most of the necessary ingredients.
It's good with all kinds of hard wheat pasta. Linguine has really become a favorite lately.
Ingredients per person:
one splash of olive oil
one clove of garlic, sliced
chili to taste, finely chopped of fresh &crumbled if dry
one to two anchovy fillets, roughly chopped
one handful of de-stoned black olives, sliced or chopped
a handful of cherry tomatoes or one big plum tomato, roughly chopped
Heat a pan of water for your pasta. You can do prep work while it heats up, but in this case you actually have to be boiling the pasta to be able to prepare the sauce...
Drop the pasta into the salted boiling water. Then:
In a large enough frying pan pour in some olive oil, add the garlic and turn on the heat. Wait until you hear it sizzling and the garlic turns just the lightest shade of brown, then add the chili and the anchovy. Stir it a couple of times while frying for about a minute. Add the olives.
When it gets too hot take a table- or serving spoon and add a dash of the pasta cooking water. This will do three things; cool down the contents of the pan, add salt to the finished sauce and the starch in it will help bind the finished product.
Two to three minutes before the pasta is al dente, add your chopped tomatoes. They shouldn't completely disintegrate, but wilt and loose their form a bit.
Continue adding pasta water if it gets too dry.
When the pasta is just almost done(erring on the underdone side), save one cup of the water and drain the rest. Add the pasta into the frying pan with the sauce and stir. Mix well (the pasta will dry up a bit in the heat) and maybe add another splash of the reserved water if too dry.
As with all cooked pasta: Serve this spicy, salty dish immediately.
2 comments:
I can vouch for the tastiness of this recipe, I remember you cooking it for me! x
You were one of the first to taste it! x
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