This pasta is not for the faint hearted. It has garlic, capers, olives and the pungent smelling anchovy fillets. I chop the anchovies with my nose facing the ceiling but once it undergoes cooking it tastes so good, I could cook it and eat it every single day, without complaining. Have a great weekend ahead. We still have one more day of extreme cold and then temperatures will go up to 1ºC (34ºF) yeah!!!!

Spaghetti with Tomatoes olives and Capers

Difficulty: easy
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Preparation time: 10 minutes; Cooking time: 15 minutes; Makes 4-6 servings

400g (14oz) spaghetti
4-6 tablespoons extra virgin olive oil
4 anchovy fillets chopped
3 garlic cloves thinly sliced
I teaspoon dried oregano
3 tablespoons capers rinsed, and coarsely chopped
15 black olives pitted and thinly sliced
1 x 796 can whole tomatoes with juices put through a food mill to remove the seeds
Salt and freshly ground black pepper to taste
2-3 tablespoons chopped fresh parsley

Instructions

Heat the olive oil in a large skillet over medium high heat. Add the anchovies, garlic, oregano, capers and olives. Cook 2-3 minutes.
Add the tomatoes, season with salt and pepper and cook stirring 7-8 minutes.
Meanwhile cook spaghetti in plenty of salted water as per packet instructions, until almost al dente and drain lightly.
Add to the sauce. Mix over low-heat until the pasta is well combined. Adjust seasonings, stir in the chopped parsley and serve.

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Step By Step Photos

Please assemble all ingredients before you start…oops! I forgot capers

Heat the olive oil in a large skillet over medium high heat. Add the anchovies, garlic, oregano, capers and olives. Cook 2-3 minutes.

Add the tomatoes, season with salt and pepper and cook stirring 7-8 minutes. Meanwhile cook spaghetti in plenty of salted water as per packet instructions, until almost al dente and drain lightly. Add to the sauce. Mix over low-heat until the pasta is well combined. Adjust seasonings, stir in the chopped parsley and serve.