Garlic, Anchovy and Olive Spaghetti
This spaghetti dish laced with red pepper flakes, garlic, anchovies, and black olives pasta dish is quick, dead simple and delicious.
3 to 6 cloves garlic
300-400g can pitted black olives
6cl (1/4 cup) extra-virgin olive oil
Pinch red pepper flakes
500g dried spaghetti
60-80g tin anchovy fillets in oil
Freshly ground black pepper
Canned tuna fillets (optional)
- Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely chop 3 to 6 garlic cloves. Drain the can of black olives, then cut each olive in half crosswise. Heat 1/4 cup extra-virgin olive oil in a small saucepan over low heat for a few minutes. Add the garlic and a pinch red pepper flakes and cook, stirring often, until the garlic starts to soften for 7 to 10 minutes.
- Add the spaghetti to the boiling water and cook according to package directions. Meanwhile, add the anchovy fillets and some of their oil to the garlic mixture, stir to break the fillets up so they eventually melt into the oil. Cook for 2 to 3 minutes. Add the olives and cook for 5 minutes more to warm through.
- When the spaghetti is ready, drain and return it to the pot. Pour in the olive oil mixture and use tongs to thoroughly toss and incorporate the flavours. Taste and season with salt and pepper as needed. You can add a tin of Italian tuna fillets to add protein to the dish. Serve warm.
Recipe thanks to www.thekitchn.com