Pasta with tomato, olives, anchovy, basil & lemon
250gms long noodle pasta (spaghetti or linguini)
3 – 4 cloves garlic, finely chopped or crushed
½ - 1 green or red chilli de-seeded and finely chopped (additional dried chilli flakes too if desired)
6 – 8 anchovy fillets, roughly chopped
50g black Calamata olives, de-pitted and halved
30 gm capers drained and roughly chopped
300gms baby tomatoes halved
Bunch basil (about 10gms) roughly chopped
Small bunch parsley (about 8gms) roughly chopped
Zest of half a lemon
30 – 40gms grated Parmesan or however much you like
Extra Virgin Olive Oil for cooking
Sea salt & black pepper
Bring a large pot of water to the boil and salt generously. Cook the pasta according to the pack instructions and until al dente. Once cooked drain and set aside with a little Extra Virgin Olive Oil drizzled over to separate the noodles.
While the water is boiling, chop up all the ingredients in the recipe as mentioned above. Set aside.
When the pasta is nearly ready, heat a non-stick pan over a medium heat and add a generous glug of olive oil. Cook the tomatoes for about 1 minute then add the garlic and chilli. Toss around the pan for about 2 minutes. Add the anchovies, olives and capers and cook for a further minute or two. Add a splash of water if necessary and if the ingredients start to stick to the pan. Swirl around to ensure the water emulsifies with the sauce.
Add the drained pasta to the sauce and add the lemon zest. Once it’s heated through and mixed, remove the pan from the heat and add the chopped herbs. Serve immediately with the grated Parmesan cheese and extra fresh basil if desired. Season to taste with salt and black pepper.
Source: Sam Linsel