I am surrounded by a family who see or hear the word “anchovy” in a recipe, the wrinkle their nose and make those noises of disapprovement.
And yet, if you slip it into a dish unnoticed with a soupcon of subterfuge, as it’s spooned into their faces moans of pleasure fill the room.
“Oh my, what is this depth of flavour, this umami that I have hitherto gone without in my pasta dishes?”
“Ummm, it’s anchovy …”
“I never imagined it possible …”
For the sauce:
- 2 tbsp Extra Virgin Olive Oil
- 3 cloves garlic, thinly sliced
- 6 anchovy fillets, minced
- 2 tsp chilli flakes
In a frying pan, over a medium-low heat, add a good glug of extra virgin olive oil. Add the garlic cloves & anchovy fillets & chilli flakes – cook for 2-3 minutes until the anchovy has dissolved into the oil.
- 3 tbsp capers, roughly chopped
- a handful of pitted olives, sliced
- large pinch oregano
- 200g Passata
Then throw in the capers & olives & oregano & tomatoes – simmer for 10 mins until reduced and glossy.
For the pasta:
- 200g Spaghetti
Meanwhile, cook the spaghetti until al dente – 1 mins less than the packet instructions. Add the past to the finished sauce and mix well – use a little pasta water to thin as necessary.
- Handful chopped Fresh Parsley
Serve in a bowl, sprinkled with parsley and grated Parmesan. Crusty bread on the side? Small green salad?