Spaghetti tossed in a wok with olives, anchovies and capers
Andrew Dwyer
Spaghetti tossed in a wok with olives, anchovies and capers
INGREDIENTS
500 g spaghetti
1/3 cup olive oil
6 cloves garlic, crushed
3 red chillies, chopped
3 fresh tomatoes, coarsely chopped
8 anchovies
3 tablespoons salted capers, rinsed in water
12 kalamata olives
sea salt and freshly ground black pepper
½ cup fresh flat-leaf parsley, finely chopped
shaved parmigiano reggiano to garnish
METHOD
For every 500g of dried pasta, use at least 3 litres of water. Place cold water in a large pot (if you use hot water from the tap it can adversely affect the flavour of the pasta).
Bring to a rolling boil and add a tablespoon of salt. Add the pasta and cook until al dente. Check it after about 7 minutes. Different brands of pasta will have different cooking times.
While the pasta is cooking, heat the oil in a wok. Add the garlic and chilli, and cook 1-2 minutes, being careful not to let it burn.
Stir in tomatoes, anchovies, capers and olives and simmer for 10 minutes. Season to taste with salt and pepper.
Drain cooked spaghetti and toss into wok with parsley; stir until pasta is evenly coated with the sauce.
Serve immediately, topped with freshly shaved Parmesan cheese.
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